Print Options:

Spiedini di Mozzarella





Yields
Makes 16 appetizers

Notes: Cooks at the Culinary Institute of America at Greystone in St. Helena, California, use rosemary to skewer the bread for this appetizer. Or you can use wood skewers (at least 5 in. long).

  About 3/4 pound sourdough or other country-style bread (5-in.-wide loaf)
 1/4 cup (1/8 lb.) butter or margarine, at room temperature
 3/4 to 1 pound fresh mozzarella cheese (about 3 1/2 in. wide)
 16 fresh rosemary sprigs (about 5 in. long)
  Salt and pepper
Step 1
1

Cut bread crosswise into 12 slices about 1/2 inch thick. Lightly spread both sides of each slice with butter. Cut cheese across the widest dimension into 1/4-inch-thick slices.

Step 2
2

Layer 3 bread slices with enough cheese between slices to cover bread. Cut stack into quarters. Push cut end of a rosemary sprig through each quarter-stack of bread and cheese to hold layers together. Repeat to use remaining bread, cheese, and rosemary. If needed for stability, push toothpicks into stacks parallel to rosemary sprigs. Season to taste with salt and pepper.

Step 3
3

Lightly oil a barbecue grill over a solid bed of hot coals or a gas grill on high heat (you can hold your hand at grill level only 2 to 3 seconds). Lay skewered bread and cheese on grill. Close lid on gas grill. Cook, turning often, until bread is lightly toasted, 2 to 5 minutes. Serve spiedini hot.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories153
% Daily Value *
Total Fat 8.9g12%

Saturated Fat 5.4g27%
Cholesterol 27mg9%
Sodium 246mg11%
Total Carbohydrate 11g4%

Dietary Fiber 0.6g3%
Protein 6.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.