ROASTED & STUFFED CHERRY TOMATO BRUSCHETTA.

Updated at: Wed, 16 Aug 2023 23:48:54 GMT

Step 1

1.) Place mini mozzarella balls in a Tupperware container with your favorite vinaigrette or salad dressing (I used Olive Garden’s House Italian solely because my kids are obsessed). Stir to release any bubbles before placing the lid on top. Allow to marinade for up to 24 hrs before assembling skewers (At the very least 30 min).

Step 2

2.) Prepare cherry tomatoes to be stuffed by thinly slicing off the top and scooping out the guts. I used my utility knife and a metal measuring spoon here.

Step 3

3.) Place 1-2 mozzarella balls in each tomato. Once you have stuffed a bunch start skewing them up on some bamboo skewers. I added some marinaded artichoke hearts as well but feel free to add whatever roasted veggies you’d like. Some peppers would be a great addition!

Step 4

4.) Plug in and set your Ventray Indoor Smokeless Grill to medium high heat with the lid off. Allow it to get up to temperature about 2-3 min.

Step 5

5.) Once hot spray with nonstick cooking spray (this will help the cheese from sticking).

Step 6

6.) Place skewers on the grill cook about 2-3 min on each side and rotate. I did cheese side down last and only allowed that side to sit for about a minute before removing them from the grill.

Step 7

7.) Sprinkle skewers with some Kinder’s the Blend seasoning while they are cooking on the grill.

Step 8

8.) Unskew and devour or if you have patience take it to the next step and serve over garlic buttered toast points as a bruschetta type appetizer. Place some prosciutto on top (for the meat lovers), followed by your stuffed roasted tomatoes/artichokes. Sprinkle on some fresh thinly sliced basil, and some sea salt and then drizzle with balsamic glaze.

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