Grilled Ciabatta with Full Quiver Bacon & Mozzarella

 

• 1 loaf of ciabatta bread
• 4 slices bacon
• zest of 2 lemons
• 8 oz. Full Quiver Mozzarella
• 4 stems 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
• 1/4 cup black olives, pitted
• 5 tablespoons lemon juice
• 5 tablespoons extra virgin olive oil
• sea salt and freshly ground black pepper
Remove the crusts from the ciabatta and tear up into rough 1 inch pieces. Throw into a bowl with the bacon and lemon zest. Divide each mozzarella into 4 similar-sized pieces and add to the bowl. Keeping the leaf tips on the rosemary sticks, remove the lower leaves and then mince with the garlic. Stir in 4 tablespoons of olive oil, then pour this mixture over the bread, cheese and bacon. Marinate for anything from 15 minutes to an hour.
Thread mozzarella and bread on to rosemary stems, weaving the bacon in and around. Line up the skewers on a wire rack and place under the broiler or on a grill on a very high heat until the bread and bacon are golden and crisp and the mozzarella is beginning to melt. While this is grilling make sure you keep an eye on it, as it can burn quickly. To make the dressing, chop up the olives and mix with 5 tablespoons of the lemon juice and the same of olive oil. Season to taste.
To serve the skewers, dress the herbs with half of the olive dressing right at the last minute so the leaves do not wilt, then use the other half of the dressing drizzled over the top.
• 1 loaf of ciabatta bread
• 4 slices bacon
• zest of 2 lemons
• 8 oz. Full Quiver Mozzarella
• 4 stems 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
• 1/4 cup black olives, pitted
• 5 tablespoons lemon juice
• 5 tablespoons extra virgin olive oil
• sea salt and freshly ground black pepper
Remove the crusts from the ciabatta and tear up into rough 1 inch pieces. Throw into a bowl with the bacon and lemon zest. Divide each mozzarella into 4 similar-sized pieces and add to the bowl. Keeping the leaf tips on the rosemary sticks, remove the lower leaves and then mince with the garlic. Stir in 4 tablespoons of olive oil, then pour this mixture over the bread, cheese and bacon. Marinate for anything from 15 minutes to an hour.
Thread mozzarella and bread on to rosemary stems, weaving the bacon in and around. Line up the skewers on a wire rack and place under the broiler or on a grill on a very high heat until the bread and bacon are golden and crisp and the mozzarella is beginning to melt. While this is grilling make sure you keep an eye on it, as it can burn quickly. To make the dressing, chop up the olives and mix with 5 tablespoons of the lemon juice and the same of olive oil. Season to taste.
To serve the skewers, dress the herbs with half of the olive dressing right at the last minute so the leaves do not wilt, then use the other half of the dressing drizzled over the top.

Leave a Reply

*