Thursday, August 13, 2009
Spiedini of bread and mozzarella
This isn't the best picture, but I literally had to fend off my whole family while I was trying to take a couple of photos that wouldn't suck. Oh and my niece and nephew who constantly begged to "take the pictures for me". The appetizer of grilled mozzarella and bread, served over a bed of heirloom tomatoes and pesto, was a hit.
I recently joined a local co-op and for $25 a week I get two begs full of all kinds of fruit and vegetables. Luckily enough, on my first week I received a bunch of beautiful, organic roma tomatoes, which I used for this recipe together with a yellow heirloom tomato that I had bought for... let's say A LOT of money at Whole Foods. The tomatoes, my mom's homemade pesto and good mozzarella and bread all played very important roles in this easy, summery appetizer.
Did I mention that is made on the grill? So you don't even need a kitchen to enjoys these skewers!
SPIEDINI OF BREAD AND MOZZARELLA
1 loaf ciabatta bread or other rustic Italian loaf
2 8-ounce packages of mozzarella bocconicini
5 medium sized tomatoes (red, green, yellow... whatever you have handy!)
3 tablespoons high quality pesto
Mediterranean sea salt, to taste
Pepper, to taste
Extra virgin olive oil
Bamboo skewers, soaked in water for at least 30 minutes
Cut each mozzarella bite into 4 pieces and set aside.
Slice bread into thick, 1 1/2 inch slices. Cut each slice into 6 pieces, so you get 6 bread cubes out of each slice. Place bread cubes in a bowl and season with olive oil and salt.
Chop tomatoes into small cubes and place on the bottom of a serving dish or a pyrex. Season with salt and pepper, set aside.
Starting with a piece of bread, skewer bread and mozzarella on a bamboo skewer so you have four pieces of bread and three pieces of cheese on each skewer.
Grill skewers on low heat for a couple of minutes on each side, making sure you don't over-melt the cheese. Serve over bed of tomatoes and eat immediately.