Grilled Marinated Mozzarella With Crunchy Bread Sm... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Jamie's Kitchen by Jamie Oliver Ingredients:
1 loaf of ciabatta |
8 slices of thinly sliced 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, pitted |
1 fresh red chili, seeded and finely chopped |
5 tablespoons lemon juice |
5 tablespoons extra virgin olive oil |
sea salt and freshly ground pepper |
Directions:
1. Remove the crusts from the ciabatta and tear into rough 1-inch pieces
2. Throw into a bowl with the bacon and lemon zest.
3. Divide each mozzarella into 8 similar-sized pieces and add to the bowl.
4. Keeping the leaf tips on the rosemary sticks, remove the lower leaves, and then smash these up in a mortar and pestle with the garlic.
5. Stir in 8 tbs of olive oil, then pour this mixture over the bread, cheese and bacon.
6. Marinate for 15 minutes to an hour.
7. Thread the mozzarella and bread onto your rosemary sticks, weaving the bacon in and around (kind of like the stripes on a candy cane).
8. Line up the kebabs on a wire rack and place under the grill on a very high heat until bread and bacon are golden and crisp and the mozzarella is nice and gooey.
9. While this is grilling, make sure you keep an eye on it, as it can turn into a charred kebab very quickly.
10. Dressing:
11. Chop up the olives and mix with the chili, 5 tbs of lemon juice and the same amount of olive oil. Season to taste.
12. To serve the kebabs, dress the herbs with half the olive oil dressing right at the last minute so the leaves stay nice and fresh, then drizzle the other half of the dressing over the kebabs.
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