Chargrilled Cherry Tomato Skewers With Basil Oil

Grilling juicy cherry tomatoes concentrates their sweetness and makes them the ultimate bruschetta topper when drizzled with basil oil
Design
Design
September 05, 2019
Level Easy
Preparation Time 10 minutes
Cooking Time 5 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra

INGREDIENTS

For the labneh

200g plain double cream yoghurt
1/2 tsp spinneysFOOD Fine Sea Salt Crystals

For the basil oil

4 tbsp olive oil
A generous handful of spinneysFOOD Fresh Basil, roughly chopped
1 lemon, juiced
spinneysFOOD Sea Salt
Cracked spinneysFOOD Whole Black Pepper, to taste

For the tomato skewers

600g mixed/heirloom cherry tomatoes
8 bamboo skewers, soaked overnight

To serve

1/2 a sourdough loaf, sliced into 4
4 tbsp olive oil

METHOD

  • 1

    For the labneh, combine the yoghurt and salt in a small bowl. Place two layers of muslin or cheesecloth in a fine mesh sieve and place over a medium-sized bowl. Scoop the yoghurt into the centre of the cheesecloth and bring in the ends, twist to form a ball and tie with some kitchen twine or string. Place in the fridge for at least 1 day or until it has drained to your preferred thickness

  • 2

    To make the basil oil, combine all the ingredients and leave in the fridge until ready to serve. 3 Thread the tomatoes on to the bamboo skewers, lightly brush the skewers with some olive oil and grill for 2-3 minutes, turning now and then

  • 3

    Preheat a chargrill pan or barbecue to high heat

  • 4

    Lightly brush each side of the bread slices with oil and cook for 1 minute on each side, or until charred

  • 5

    To serve, spread the labneh over the griddled toast, top with the blistered tomatoes and season with salt and pepper. Dress with some basil oil and serve

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