Panzanella Salad Skewers

• 1 whole Baguette, Cute Into 1/2" Thick Slices, Then Into Chunks (or Centers Cut Out Into Rounds)
• 1 Tablespoon Olive Oil, To Taste
• 1 teaspoon Garlic Salt, to taste
• 1 whole Cucumer, Peeled, Cut Into 1/2" Slices, Then Halved
• 1 pinch Salt To Taste
• 1 pint Sweet Grape Tomatoes
• 1 package (130 Gram Size) Bocconcici Cheese, Each Piece Cut In Half
• 8 whole Basil Leaves, Torn Into Bite Size Pieces
• 2 Tablespoons Balsamic Glaze, To Taste

1. Turn your oven on to broil.
2. Lay the baguette pieces onto a large rimmed baking sheet.
3. Drizzle with olive oil, then lightly season with garlic salt (or other seasoning of your choosing).
4. Broil until lightly browned, tossing with a wooden spoon halfway through.
5. This only takes about 2 minutes.
6. Remove from the oven and transfer to a bowl to cool while you make the skewers.
7. While the baguette pieces are browning, add your cucumber to a bowl and sprinkle with a pinch of salt.
8. Give it a toss, then set aside.
9. Start layering up your skewers.
10. Personally, I like to finish with bread, and I like the basil close to the cheese and tomatoes, so I go: cucumber, tomato cheese, basil, bread, repeat.
11. Lay all the skewers on a plate and drizzle with the balsamic glaze.
12. Note: You could make these at least a couple of hours ahead of time, just dont put the glaze on.
13. Wrap the dish tightly with plastic wrap once the bread is completely cool, and store in the fridge.
14. Drizzle with the glaze just before service.

centers, olive oil, garlic salt, salt, sweet grape tomatoes, cheese, basil, balsamic glaze

Taken from tastykitchen.com/recipes/appetizers-and-snacks/panzanella-salad-skewers/ (may not work)