Gilled mozzarella with bread, bacon & black olives & lemon dressing | Snack recipes & starters

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grilled marinated mozzarella with crunchy bread, smoked bacon and a black olive and lemon dressing

grilled marinated mozzarella with crunchy bread, smoked bacon and a black olive and lemon dressing

starter | serves Serves 4
This is an absolutely genius combination. It's not very often that mozzarella gets cooked in a credible way but this is one time it does. I love the whole idea of putting the bread, mozzarella and smoky bacon together because when cooked they complement each other so well – the bread goes really crisp and soaks up all the lovely juices, the milky mozzarella starts to melt and go really gooey, and served with a fresh herb salad it's lovely. Great for a starter or a snack, and I've even made little mini ones as canapés (dare I say that word?!).

Remove the crusts from the ciabatta and tear up into rough 2.5cm/1 inch pieces. Throw into a bowl with the bacon and lemon zest. Divide each mozzarella into 8 similar-sized pieces and add to the bowl. Keeping the leaf tips on the rosemary sticks, remove the lower leaves and then smash these up in a pestle and mortar with the garlic. Stir in 8 tablespoons of olive oil, then pour this mixture over the bread, cheese and bacon. Marinate for anything from 15 minutes to an hour.

Thread your mozzarella and bread on to your rosemary sticks, weaving the bacon in and around. Line up the kebabs on a wire rack and place under the grill on a very high heat until the bread and bacon are golden and crisp and the mozzarella is nice and gooey. While this is grilling make sure you keep an eye on it, as it can turn into a charred kebab very quickly. To make the dressing, chop up the olives and mix with the chilli, 5 tablespoons of the lemon juice and the same of olive oil. Season to taste.

To serve the kebabs, dress the herbs with half of the olive dressing right at the last minute so the leaves stay nice and fresh, then use the other half of the dressing drizzled over the kebabs.

Try this: Do exactly the same as above but swap the mozzarella for cubes of fresh white fish such as haddock, cod or monkfish.

• from Jamie's Kitchen

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ingredients

• 1 loaf of ciabatta bread
• 8 rashers of thinly sliced dry-cured smoky bacon, or pancetta
• zest of 2 lemons
• 4 large buffalo mozzarella cheeses
• 8 sticks of fresh rosemary
• 1 clove of garlic
extra virgin olive oil
• 3 handfuls of mixed fresh herbs (chives, chervil, mint, basil, parsley)

for the dressing
• 1 good handful of nice black olives, stones removed
• 1 fresh red chilli, deseeded and finely chopped
• 5 tablespoons lemon juice
• 5 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper

user comments

61 comments

1. Jenny Thu 09 Apr 2009 @ 17:46 Some ideas for getting the recipes. If you cannot buy his books at your local stores, nor order them from bookstore sites or Amazon, nor check them out at your library (they can often be ordered interlibrary loan if yours does not have a book), try to google the recipe you want specifically on your computer! I was able to easily google the risotto recipe and the asparagus and potato tart recipe without any difficulty, just to see how hard it was. Also look at previous posts-someone nicely gave you the recipe!

2. tracy wardle Wed 14 Jan 2009 @ 10:21 i seen a jamie oliver recipe in a magazine, out of the news of the world on sunday 11th jan 09, it was celeriac rosti with smoked salmon could you email me it as it looks very nice and want to make it, thanks x

3. Marianna Cornish Sun 28 Dec 2008 @ 10:40 A couple of months ago there was a recipe in the Sunday Magazine for a leek and potato tart. Could you possibly email me the recipe? It looked gorgeous and I stupidly forgot to cut out the recipe. Many thanks xx

4. dgibbons Sat 15 Nov 2008 @ 23:38 jamie love this recipe and all of your others but I was watching a Jamie at home christmas special on 4od and you made some awesome looking mince pies and would like to make them this christmas . So could you e-mail the recipe to me please.

5. adrian from Romania Tue 29 Jul 2008 @ 09:00 This recipe is whiled. Those flavors go together really nice. And the melted mozzarella is mmmmmmm :)

6. anne Fri 25 Jul 2008 @ 14:15 Hello,

Sorry, but my english is not optimal, but i am from Holland and i am trying. I saw Jamie grow some vegetable sprouts on TV. Now i am groing them to ans it is verry nice. But..can someone help me to the recipe to marinade thes sprouts. I saw him do it but it is no subject in The Jamie at Home book. Please help me?

Thanks

7. levie Mon 21 Jul 2008 @ 00:14 woops i put the wrong e-mailaddress the first time. can u plz send the recipe to this one instead.
thanks

8. levie Sun 20 Jul 2008 @ 23:59 hi jamie, im 13 and want to make a surf and turf with hollandaise sauce for my dads birthday. may i also have the recipe for your hollandaise sauce plz.
cheers.

9. Karen Roe Sun 20 Jul 2008 @ 06:03 I am also looking for all of the recipes from today's (Sat. July 19, 2008) show with summer cabbages. I didn't worry when I missed a couple parts as I thought I could just find it all later, so I was a little bummed out tonight when I couldn't find the recipes anywhere. Thank you so much!

10. peggy brandon Sat 19 Jul 2008 @ 23:25 I was hoping to see your recipe call summer cabbages, i saw that today and i loved what i saw. I liked the recipe if that is fine wit mr.oliver/ Thank you

11. Jean Sat 19 Jul 2008 @ 09:54 For SANDRA BEKIN -

There is a search facility on site. From the list at the top of the page select forum and blogs, then from the list at the top right hand side of the page click on search,

Jamie's recipe for Salted Preserved Lemons -

Fennel seeds
Coriander seeds
Cinnamon stick
Peppercorns
Bay Leaf
Sea salt
Large fat Lemons (preferably Sicilian ones with the leaves still attached)

In a bowl mix the spices into the sea salt. Cut a cross into the lemons, almost to the base, but so that the quarters stay together. Push the seasoned salt into the lemon segments and pack the lemons as tightly as possible into an airtight jar. The less space there is between the lemons the more attractive it will look and you won't need to use so much salt. The lemons will be ready after one month of preserving, and will last for about 2 years.

Tips: The peel is edible This also works very well with limes You could preserve oranges like this too -- but there are not so many recipes which use them You must use sea salt not table salt -- table salt is too chemical and harsh

12. Sandra Bekin Sat 19 Jul 2008 @ 06:06 I cannot see a search facility on this site. I am trying to find your recipe for preserving lemons in salt, which I saw on one of your shows. Can you post it please?

Sandra
Australia.

13. Jean Fri 18 Jul 2008 @ 13:56 For FOLKS LOOKING FOR THE ASPARAGUS POTATO TART RECIPE -

This was posted by Cricketcanada on 7 July 2008. Scroll up the page, you will find it.

For MAREE SAYERS -

Balsamic-baked onions and potatoes with Roast Pork on this link.

http://www.telegraph.co.uk/gardening/main.jhtml?xml=/gardening/2007/09/02/garden-jamie-oliver102.xml&page=3

For CHRISTINE SHMIGESLKY -

Potato and Chorizo omelette on the link below.

http://www.channel4.com/food/recipes/chefs/jamie-oliver/potato-and-chorizo-omelette-recipe_p_1.html

For JAMES/ARKANSAS -

The Best Winter Veg Coleslaw recipe is on the link below.

http://www.jamieoliver.com/recipes/salad/the_best_winter_veg_coleslaw

For KEIRA -

The recipe you are looking for is on site. Look under Soup and Salad, then scroll down and the recipe for Grilled Peach Salad with bresaola and a creamy dressing is there.

14. Maree Sayers Fri 18 Jul 2008 @ 13:10 Dear Jamie
I would like your recipe for Balsamic potatoes.I saw it on your Jamie At home Show but was not quick enough to write it down.You did it with a pork recipe

Maree

15. PAUL F Fri 18 Jul 2008 @ 12:12 hello please could you send me the recipe for asparagus and potato tart many thanks from heather

16. Jean Fri 18 Jul 2008 @ 09:21 For KERRY -

Jamie's recipe for Farfalle with Savoy cabbage, pancetta, thyme and mozzarella from his book "The Return of the Naked Chef" - serves 4.

10 rashers of pancetta or dry-cured streaky bacon, thinly sliced
olive oil
1 clove of garlic, finely chopped
1 good handful of thyme, leaves picked
1 large Savoy cabbage (outer leaves removed) quartered, cored and finely sliced
1 handful of grated Parmesan cheese
455gr/1 lb dried farfalle, the best you can get
salt and freshly ground black pepper
extra virgin olive oil
200gr / 7oz buffalo mozzarella, cut into 1cm / 1/2 inch dice
2 handfuls of pine nuts, lighly toasted

In a pan fry your pancetta in a little olive oil until lightly golden. Add the garlic and thyme and soften. Add the Savoy cabbage and Parmesan, then stir and put the lid on the pan. Cook for a further 5 minutes, shaking every now and again, while you cook your farfalle in salted boiling water until al dente. When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil. Toss the drained farfalle into the cabbage and at the last minute mix in the mozzarella and pine nuts. Serve immediately.

17. KERRY Fri 18 Jul 2008 @ 03:48 Hi Jamie, Im looking for a recipe for a dish I saw on your show two years ago. It had bow tie pasta, cabbage, cheese and some of the pasta water but I cant find it anywhere. Can you please help me? It looked so good. THANKS.

18. tagan duffie Thu 17 Jul 2008 @ 09:36 hi my name is tagan and i need help i have just arrived in the eu from australia i have the recipe for hollandaise sauce scince last summer but when i was about to make it i realised i did not have the mesurments for how much butter i needed i got the rcipe from one of your books but i cant remember which one cheer

19. paul Thu 17 Jul 2008 @ 08:20 hi Jamie ,, seen 1 of your programs wear u made steak and chips on a barbeque ,, looked very tasty. u made a tomato sauce to go with the dish i was wondering wear i my get that recipe, it was a tomato sauce that you bottled ,, many thanks

20. sarah Wed 16 Jul 2008 @ 13:32 Enjoy your recipes but as I live in Spain it is not always possible to get the correct ingredients,or maybe I dont translate properly. Anyway we live in the country and our neighbours bring us produce. At the moment we have a glut of beef tomatoes and long green peppers (They are called Italian peppers here) and are generally served sauteed or in Gazpacho, any other ideas please, most of my recipes list TINNED tomatoes or sweet peppers

21. Liz Wed 16 Jul 2008 @ 10:17 I am looking for a version of a recipe but there is no way to search this site! Want to make Latvian garlic bread but I am struggling to find any recipes. It would appear that alot of people need to search this website and have been commenting on this for a long time, why has nothing been done?

22. Keira Wed 16 Jul 2008 @ 00:07 I am looking for the recipe for the Grilled Peaches you made on Jamie at Home. I would have searched it, but you don't have a search engine. They do look lovely and i think your ideas are really original and everything i've made before that was from this site has been gorgeous. Thanks x

23. James/Arkansas Tue 15 Jul 2008 @ 22:26 Would like the coleslaw recipe from the winter vegetable episode. You have the best show on the FN!

24. Hendrik Tue 15 Jul 2008 @ 20:42 Does everyone on here think that;
A) He reads these,
B) He's going to email you the recipe?

Lock it up.

25. Pete Wilson Sun 13 Jul 2008 @ 22:34 Hey Jamie ,love your show, reminds me of country peasant cooking at it's best.Tried to find the recipe for the potatoe chicken dish for dinner tonight , aired this morn july 13th. Alrighty--

26. deb Sun 13 Jul 2008 @ 16:18 i'm yet another person that would love to have the recipe for asparagus and potato tart..i really need to learn to write these things down as you give them

27. laurah Sun 13 Jul 2008 @ 14:58 harro there,
i am looking for some rosti variations i am running out of good combinations, my family love them but i would like some new different ideas if any one has any....

fankooo.... enjoy your day xx
laurah,

28. june hales Thu 10 Jul 2008 @ 20:40 I TOO would like the recipe for the asparagus and potato and cheese pie in filo - but I cannot find it anywhere!!!

29. Fran Thu 10 Jul 2008 @ 17:26 Hi Jamie,
I have bought your cookbooks and am going to purchase your Jamie at Home book next. Everything that I have cooked over the years has always been absolutely wonderful and easy....you really do inspire me and make me want to cook for friends and family more often. I have a 18 birthday party BBQ and I had watched you show on potatoes and would like to prepare the smoked salmon and dill potatoes to share with my family.If I could get the recipe that would be great

thanks for inspiring all of us to cook more
Fran

30. Lisa Thu 10 Jul 2008 @ 16:46 I am searching for Jamie's recipe using potatoes, capers, celery, olive oil and other things that I can't remember. Thanks a bunch, Lisa

31. Michelle Galloway Wed 09 Jul 2008 @ 19:04 I am interested in the concept of wartime rationbook recipes. With the credit crunch and the focus on wasted food, I would really like to experiment with this. I know there are a lot of books out there on this, but I and my family are vegetarians. I wonder if there are any recipe ideas out there?

32. sarah Wed 09 Jul 2008 @ 15:17 Please could you email the recipe for the asparagus, cheese and potato tart.
Than you x

33. Tone Letmolie Wed 09 Jul 2008 @ 12:26 Like many others, I too, would like to have a copy of the recipe with asparagus, potatoes, phyllo, etc. Thanks.

34. Garden Plot Wed 09 Jul 2008 @ 05:34 PEOPLE! FOR GODS SAKE BUY HIS NEW BOOK FOR THE RECIPES!

Jamie at Home, like the show, duh.

35. Juliana Wed 09 Jul 2008 @ 01:52 Hello,

I eated a vegetarian lasagna with fresh mozarella and olives i think, the best ever, but i could never found the recepie in the internet and where i live i dont find his books. Can anybody help me with it??

Thanks.
Juliana

36. Shona Tue 08 Jul 2008 @ 21:00 Hi

Watch most of your programmes [when not at work!!] - I promised to make your mushroom bruschetta tomorrow and now can't find the recipe - it is not in any of the books that I have - is it any where on the internet?

Of course - I can always make it up :-)

Cheers
Shona

37. Christine Shmigeslky Tue 08 Jul 2008 @ 14:41 Hi, I loved all the recipies showed on Sun July 6 on The Food Network Canada on the potatoe. Please gice me the recipe for the Spanish omelette with potatoes and chorizo sausage, the recipe for the warm potatoe salad with capers, and the tomatoe, potaoe and chichen dish shown that episode.

LOVE your show.

38. Kathryne Tue 08 Jul 2008 @ 07:45 Ronnie,
It is on this site- click on "Risotto" & check it out- tasted just great too

39. Chana Tue 08 Jul 2008 @ 07:39 hey

im looking for the recipe and method for your potoe wedges!

xx

40. riabeswick Mon 07 Jul 2008 @ 09:14 what a fantastic recipe, cant wait to go shopping tonight for the ingredients, I love your programme

thanks

Ria

41. Cricketcanada Mon 07 Jul 2008 @ 05:42 Here is the recipe for the asparagus potato tart..

1 pound potatoes, peeled and cut into chunks
Sea salt
1 pound asparagus spears, woody ends removed
8 ounces filo pastry
1/2 cup butter, melted
1/2 cup freshly grated Lancashire cheese
1/2 cup freshly grated Cheddar
3 large organic or free-range eggs
1 (8-ounce) container heavy cream
1/4 whole fresh nutmeg
Freshly ground black pepper

Put your potatoes into a pan of salted boiling water and cook for 15 minutes. Meanwhile blanch your asparagus in a separate pan of salted boiling water for 4 minutes, and drain in a colander.

Preheat the oven to 375 degrees F.

Get an ovenproof dish - I've used many different shapes and sizes. Layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 1-inch hang over the edge. You want to get the pastry about 5 layers thick. Put a clean, damp kitchen towel over the top and put aside.

When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream and stir into your cheesy mashed potato. Grate in the nutmeg, season well with pepper and mix together. Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them together to form a rim. Take your blanched asparagus and line them up across the filling, making sure you cover it all. Brush all over with the remaining melted butter and pop into the preheated oven for around 20 minutes, or until golden and crisp. Allow to rest for 10 minutes. Serve just as you would a quiche for a quick lunch or supper, with a salad.

Courtesy of the foodnetwork.com

42. Stephanie Cameron Mon 07 Jul 2008 @ 02:57 May I also have a copy of the asparagus and potatoe tart? Thanks, it looks great!

43. Judy Infanti Mon 07 Jul 2008 @ 01:18 Like many others, I too, would like to have a copy of the recipe with asparagus, potatoes, phyllo, etc. Thanks. Really enjoy the TV programs.

44. Cricketcanada Mon 07 Jul 2008 @ 00:15 I love your recipes, they are very rustic and quick..and to everyone who would like the asparagus and potato tart recipe..go to the foodnetwork.com..http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_155082,00.html

the food network has a great deal of the recipes that are not on the foodtv.ca website.

The best way to search is if you know the name of the episode..hope that helps

i

45. Kandis Mon 07 Jul 2008 @ 00:14 May I too have your asparagus and potato tart recipe? It would be greatly appreciated!

46. L.Jolly Sun 06 Jul 2008 @ 23:25 LOVE YOUR SHOW. RECIPES ARE FAST AND GOOD FOR YOU WITH NOT A LOT OF INGREDIENTS.

LOVE IT.

LINDA

47. Jan Sun 06 Jul 2008 @ 23:16 Please send me your asparagus and potato tart recipe. Thanks

48. Joannie Sun 06 Jul 2008 @ 21:23 I, too, would like the asparagus and potato recipe in phyllo pastry as shown on your July 6, 2008.

49. ABBEY EMMERSON Sun 06 Jul 2008 @ 21:14 can i too have the asparagus and potatoe tart recipe, looks fab

thanks

50. PAUL F Sun 06 Jul 2008 @ 20:41 please email me the asparagus and pototo tart recipe,thanks mate.
PAUL F (BOSTON,LINCS)

51. lynn Sun 06 Jul 2008 @ 19:55 Hi,I seem to be one of many who wants the asparagus and potato tart recipe,I had visitors so didn't catch it all,would be great if you could email it me,
Thanks a lot

52. lynne (visitor) Sun 06 Jul 2008 @ 19:48 Could you email me Asparagus and Potato Tart . Thank you Jamie

53. Emma Sun 06 Jul 2008 @ 19:35 Hey Jamie, Just seen your recepie on tv for Asparagus and Potato Tart! Looks yummy but you don't seem to have it on here, :( Could you email it to me please.
Thanks very much Jamie
Emma x

54. Connie Kovach Sun 06 Jul 2008 @ 18:15 I would also love the recipe for the asparagus and potato tart.My husband would absolutely love it! Could you please email it to me.
Thank you.

55. Nikki Sun 06 Jul 2008 @ 18:02 I would also like the recipe for the asparagus and potato tart. I saw it in Food Network Canada this morning and would love to make it for a brunch next week, Can you e-mail the recipe?
Thanks. Love your shows.

56. Debbie Sun 06 Jul 2008 @ 17:46 I would also like the recipe for the asparagus, potato tart, which I viewed on the program July 6/08. I would like to make it tomorrow!!
Thanks!

57. fortey Sun 06 Jul 2008 @ 10:01 Hello!

I am looking for your recipe of selfmade ketchup..
it would be very nice if you can send it per e-mail. thanks a lot!

58. Cherie Sat 05 Jul 2008 @ 23:15 Hi
I am looking for your recipe watermelon with vodka as my son is having his 21st birthday and i wish to make it .
Thanks

59. Agneta Sat 05 Jul 2008 @ 14:38 Hello
I´m looking for a recipe potao salad with avocado

60. Sally Johnson Fri 04 Jul 2008 @ 02:59 would like to find the recipe for asparagus, mashed potato in phyllo, my grand-daughter saw you prepare it and want me to try.
thanks

61. Ronnie Thu 03 Jul 2008 @ 21:21 I am trying to locate the recipe for Asparagus, Lemon & Mint Risotto. It is from Cook with Jamie. I cut it out of a magazine and I didn't get all of the instructions. I don't remember the magazine and I don't have a page # but I do have the ingredients and instruction #1. Can you help me? If you had a search space on this site -- I would have made the search.