Skewered Mozzarella
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
- Olive oil, for brushing skewers
- Kosher salt ⓘ
- Freshly cracked black pepper ⓘ
- 20 fresh Italian parsley leaves ⓘ
- 2 to 3 garlic cloves, peeled and finely chopped (about 1 tablespoon) ⓘ
- 4 (3-inch long) salt-packed anchovies, rinsed well, backbones removed, finely chopped (about 1 tablespoon) ⓘ
- 1 stick (4 ounces) unsalted butter
- 1/2 cup extra-virgin olive oil ⓘ
- 1/2 teaspoon finely chopped lemon zest ⓘ
- 3 to 4 teaspoons fresh lemon juice, or to taste ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1020
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).