1/4 loaf Artisan crusty bread
8 oz Plump cherry tomatoes
2 Field Roast Italian Sausages
1 clove Garlic, peeled
1/4 oz Fresh dill
1/4 oz fresh oregano
1/4 oz Fresh basil
1/3 cup Balsamic vinegar
1/4 oz fresh rosemary
1/3 cup Olive oil, plus more  for cooking


Place balsamic vinegar into a saucepan over low/medium heat with rosemary (on stem). Allow this to reduce to about 1/4 cup then remove from heat and strain. Monitor this over the heat, as it will start to evaporate quickly.

In a blender add remaining fresh herbs (removed from stems), garlic, and olive oil. Process until smooth and green, then set aside.

Remove Field Roast from casing and slice into 5 pieces each. This may be done on the bias, for a more elegant look.

Cube bread into 3/4-1 inch cubes.

Assemble skewers with tomato, sausage, then bread to finish.

Before grilling, drizzle a small amount of oil over the bread cube. Then grill the skewer on two sides until a small amount of char appears. Remove and plate to serve immediately.

On a clean plate drizzle a small amount of herb oil, then plate skewer, then drizzle a bit more herb oil, and balsamic vinegar.

Note: steps 1-5 may be performed ahead of time, and will keep for up to 2 days in a refrigerated covered container lined with a paper towel.