Bruschetta Kebabs

1. 1Soak the skewers in water for 30 minutes.
2. 2Prepare a charcoal or gas grill for direct-heat grilling over medium heat. In a bowl, add the bread cubes and cherry tomatoes, drizzle with olive oil, and sprinkle with a pinch of salt. Toss to coat. Thread the bread and tomatoes onto the skewers, alternating the ingredients.
3. 3Brush and oil the grill grate. Grill the skewers, turning occasionally, until the bread is nicely charred, about 5 minutes. Transfer to a platter, brush each kebab with some of the pesto, and serve.

VARIATION:
Turn this into a grilled caprese salad: Once your kebabs are cooked and slathered with pesto, slide them into a serving bowl (removing the skewers) and add some fresh bocconcini mozzarella. Toss and serve, adding a bit more pesto if you like.