Grilled bocconcini skewers
These savory skewers feature gooey, melted mozzarella pearls and crisp baguette slices brushed with a zesty, umami-rich anchovy and caper herb oil. The combination of charred bread and soft cheese provides a delightful textural contrast with a salty Mediterranean kick.
Mediterranean
Italian
Balanced
Iām just starting out
Language: en
4 servings385 kcal14g protein25g carbs25g fat
Ingredients
- 60 mL Filippo Berio Extra Virgin Olive Oil
- 15 mL fresh parsley, chopped
- 15 mL capers, chopped
- 10 mL French's Dijon Mustard
- 10 mL lemon juice
- 3 anchovy fillets, chopped
- 1/2 baguette loaf
- 1 tub (200 g) Tre Stelle Bocconcini Cheese
Instructions
- In a small bowl, combine the extra virgin olive oil, chopped parsley, capers, Dijon mustard, lemon juice, and chopped anchovies. Mix well to create the basting sauce.
- Slice the baguette into 20 thin slices. Drain the bocconcini and slice the cheese balls into halves to create 16 pieces.
- Thread the skewers by alternating 5 slices of bread and 4 pieces of cheese on each skewer, beginning and ending with the bread.
- Preheat your grill to medium-high heat.
- Grill the skewers, turning often, until the bread is toasted golden brown and the cheese begins to melt and soften, about 4 to 5 minutes.
- Remove from the grill and immediately drizzle with the prepared anchovy and herb sauce. Serve while warm.
Serving Suggestions
Serve immediately while the cheese is melty. These make an excellent appetizer alongside a fresh arugula salad or a glass of chilled white wine.