Skewered Mozzarella

Recipe courtesy Nancy Silverton with Teri Gelber, Nancy Silverton's Sandwich Book, Alfred A. Knopf, 2002
TOTAL TIME: 48 min
Prep: 30 min
Inactive Prep: --
Cook: 18 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 1 recipe Bagna Cauda, recipe follows
  • 1/2 lemon zested into long strands
    • 8 (6-inch) straight branches fresh rosemary, or several sprigs fresh rosemary
    • 1/2 baguette, sliced into 1/4-inch thick slices
    • 1 1/2 pounds (3 to 4 large balls) fresh mozzarella, sliced into 1/4-inch thick slices
    • Fresh bay leaves, optional
    BAGNA CAUDA:
    • 1/2 teaspoon finely chopped lemon zest
    • 3 to 4 teaspoons fresh lemon juice, or to taste
    • Kosher salt
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    • Print Recipe

    Directions

    Add the strands of lemon zest to the bagna cauda and stir to combine.

    From each branch, remove most of the rosemary leaves, leaving 1 1/2 to 2 inches of 1 end covered in leaves. Place a bread slice on the work surface, and put a piece of mozzarella on it, followed by a fresh bay leaf, optional. Repeat 1 more time, ending with a slice of bread. You should have a stack that has 3 slices of bread and 2 slices of cheese. Continue with the remaining ingredients, to make 4 stacks total. (If you can't find large rosemary branches, substitute wooden skewers. Soak the wooden skewers in cold water for 20 minutes. As you're assembling, put a few sprigs of fresh rosemary throughout.)

    Using the leafless end of a rosemary sprig, skewer 1 of the stacks through the center, leaving the rosemary leaves exposed on the other end. Turn the stack on its side and, entering from the opposite end, insert another rosemary sprig, leaving the leaves sticking out of the other end. Brush the entire skewer lightly with olive oil, and sprinkle it with a pinch of salt and pepper. Continue in the same manner with the remaining stacks.

    To grill: Place the skewers on the hottest part of a charcoal or gas grill and cook for 1 to 2 minutes, turning frequently, until the cheese just begins to soften and the bread begins to brown.

    To bake: Preheat the oven to 400 degrees. Place the skewers on a baking sheet and cook about 5 minutes.

    Carefully transfer the skewers to a plate and drizzle with a generous amount of the bagna cauda. Scatter with parsley leaves.
    Using a mortar and pestle, pulverize the garlic and anchovies into a smooth paste.

    Transfer the paste to a small saucepan. Add the butter and olive oil and bring to a simmer over low heat. Continue simmering for about 5 minutes. Remove the pan from the heat and stir in the lemon zest and lemon juice. Season with salt, to taste.

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    5

    Newest Ratings and Reviews

    Read all 3 reviews

    • on December 14, 2011

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      I just had shoulder surgery so I gave this recipe to my husband to serve with the left over eggplant rollatini. We are still talking about how tasty the skewered mozzarella is and how simple it is to make. I made ciabatta bread for the first time and used it for this dish, it was unbelieveable. Will I do this again, absolutely yes. I guess you know what is on the appetizer list for xmas. Happy holidays and thanks for such a great recipe.

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    • on December 13, 2011

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      I saw this show and couldnt' wait to make this. What amazing flavors! This is a very easy recipe. Fun to make and fun to eat! The recipe says 3 slices of bread per stack (while the picture shows 4. That would only give 1 1/2 sandwiches per skewer so make sure it's 4 bread and 2 cheese with the bay leaf inbetween the 2 sandwiches. I slathered a little of the Bagna Cauda inside the sandwiches as well. So delicious! Thanks Molto!

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    • on June 13, 2011

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      I saw this yesterday and knew I just had to make it! I whipped up and baked off a baguette, got the cheese, and made the bagna cauda. I had rosemary in my herb garden, so was able to do the rosemary skewers. Popped it on the grill...it was love at first bite! We dipped it in the bagna cauda, rather than pour it over the sandwiches! This is so awesome! We are planning to have it again this weekend. It was so easy and delicious! I'm getting hungry again just thinking about it!

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