Panzanella Skewers

	Measure:
Balsamic vinegar	⅓ cup
Rosemary, fresh	1 sprig
Dill, fresh, stems removed	¼ cup
Oregano, fresh, stems removed	1 Tbsp.
Basil, fresh, stems removed	½ Tbsp.
Garlic	1 clove
Olive oil	⅓ cup
Field Roast™ Italian Garlic & Fennel Sausage Links	3 each
Crusty artisan bread	8 oz.
Cherry tomatoes	8 oz.

Place balsamic vinegar and rosemary in a saucepan over low-medium heat. Allow to reduce to about ¼ cup in volume, then remove from heat; strain. Monitor carefully as it will evaporate quickly.
In a blender, add remaining herbs, garlic and olive oil. Process until smooth and green; set aside.
Slice sausages on the bias into ¾” thick pieces.
Tear or cut bread into ¾-1” cubes.
Assemble skewers with tomato, sausage and bread to finish.
Preheat grill or grill pan to medium.
Before grilling, drizzle a small amount of olive oil over the bread cube.
Grill skewer on two sides until slightly charred.
Drizzle a small amount of herb oil blend on a plate, top with skewers and finish with a drizzle of herb oil blend and balsamic reduction; serve immediately.