Italian Tomato, Basil And Mozzarella Kabobs Recipe

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Servings: 4


Cost per serving $2.12 view details
  • 1 x day-old French or possibly Italian bread baguette
  • 1 lb semi-hard mozzarella cheese
  • 6 x hard ripe plum tomatoes
  • 1 bn fresh basil
  • 5 Tbsp. extra virgin olive oil Sea salt to taste Freshly-grnd black pepper to taste
  • 8 Tbsp. unsalted butter
  • 2 x garlic cloves finely chopped
  • 2 ounce anchovies liquid removed, and finely chopped


  1. Slice baguette into 16 (1/2-inch-thick) rounds and mozzarella into 12 (1/2-inch-thick) slices. Halve tomatoes lengthwise. Separate basil leaves from stems, setting aside the largest leaves for use.
  2. To make kabobs, on each of four 12-inch metal skewers, thread one slice bread, followed by a basil leaf, mozzarella slice, another basil leaf, tomato half and then repeat the process, starting with the bread.
  3. The ingredients should be pressed quite firmly together and each kabob should have 4 slices bread, 6 basil leaves, 3 slices mozzarella and 3 tomato halves. Drizzle a Tbsp. of extra virgin olive oil over each skewer and sprinkle with salt and pepper.
  4. Heat butter and remaining oil in a small skillet over medium heat. When butter is melted, add in garlic and saute/fry till fragrant, about 1 minute. Add in anchovies and saute/fry 1 minute more. Keep hot over very low heat.
  5. Meanwhile, place kabobs in the center of the cooking grate and grill about 3 min per side to toast the bread and gently heat (but not dissolve) the cheese. Place kabobs on serving plates and drizzle generously with hot anchovy butter. Serve at once.
  6. This recipe yields 4 appetizer servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 128g
Recipe makes 4 servings
Calories 239  
Calories from Fat 210 88%
Total Fat 23.9g 30%
Saturated Fat 14.8g 59%
Trans Fat 0.0g  
Cholesterol 70mg 23%
Sodium 22mg 1%
Potassium 267mg 8%
Total Carbs 3.77g 1%
Dietary Fiber 1.0g 3%
Sugars 2.26g 2%
Protein 3.96g 6%
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