Skewered Mozzarella

Recipe courtesy Nancy Silverton with Teri Gelber, Nancy Silverton's Sandwich Book, Alfred A. Knopf, 2002



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Total Reviews: 3

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  • on December 14, 2011


    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


    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


    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 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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