Grilled marinated mozzarella with crunchy bread, smoked bacon & a black olive & lemon dressing

mozzarella, Bread, Smoked Bacon with a black olive and lemon dressing

Serves 4

  • 1 loaf ciabatta bread

  • 4 rashers higher-welfare thinly sliced dry-cured smoke bacon, or pancetta

  • zest of 2 lemons

  • 2 large buffalo mozzarella cheeses

  • 8 sticks fresh rosemary

  • 1 clove garlic

  • extra virgin olive oil

  • 3 handfuls mixed fresh herbs (chives, chervil, mint, basil, parsley)

  • For the dressing

  • 1 good handful black olives, stones removed

  • 1 fresh red chilli, deseeded and finely chopped

  • 5 tablespoons lemon juice

  • 4 tablespoons extra virgin olive oil

  • sea salt

  • freshly ground black pepper

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 4 tablespoons 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.

Nutritional Information

Grilled marinated mozzarella with crunchy bread, smoked bacon & a black olive & lemon dressing

Incredible barbecue skewers

More Party food recipes >
0 foodies cooked this
Gooey grilled cheese, crispy bacon, crusty bread – what a combo! This is one genius bbq recipe
Serves 4
40m
Super easy
Method

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 4 tablespoons 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.

Nutritional Information Amount per serving:
  • Calories 799 40%
  • Carbs 33.2g 13%
  • Sugar 2.4g 3%
  • Fat 63.1g 90%
  • Saturates 16.7g 84%
  • Protein 22.7g 50%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus