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Ingredients
- 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
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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