Reviews (2)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
02/12/2009
I took these to a party. I liked them but most really did not. They hated the anchovy taste. It is very strong.
Martha Stewart Member
Rating: Unrated
07/05/2008
SOUNDS GREAT, EXCEPT FOR THE BAGUETTE, I WOULD SUBSTITUTE A LETTUCE LEAF. JUST AS GOOD AND BETTER FOR US.
Back to Skewered Bocconcini Sandwiches
All Reviews for Skewered Bocconcini Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Skewered Bocconcini Sandwiches
Recipe Summary
Yield: Makes 2 dozen
Ingredients
Ingredient Checklist
30 bay leaves, preferably fresh
1 ficelle or very thin baguette, cut into forty-eight 1/4-inch-thick slices
12 balls fresh bocconcini (bite-size mozzarella), at room temperature, halved
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
6 tablespoons unsalted butter
6 flat anchovy fillets, minced
2 tablespoons capers, drained
1 tablespoon lemon juice
1 tablespoon lemon zest
2 tablespoons chopped flat-leaf parsley
Gallery
Skewered Bocconcini Sandwiches
Recipe Summary
Yield: Makes 2 dozen
Gallery
Skewered Bocconcini Sandwiches
Skewered Bocconcini Sandwiches
Skewered Bocconcini Sandwiches
Recipe Summary
Yield: Makes 2 dozen
Recipe Summary
Yield: Makes 2 dozen
Yield: Makes 2 dozen
Makes 2 dozen
Ingredients
Ingredients
- 30 bay leaves, preferably fresh
- 1 ficelle or very thin baguette, cut into forty-eight 1/4-inch-thick slices
- 12 balls fresh bocconcini (bite-size mozzarella), at room temperature, halved
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 6 tablespoons unsalted butter
- 6 flat anchovy fillets, minced
- 2 tablespoons capers, drained
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons chopped flat-leaf parsley
Directions
Heat oven to 325 degrees, and line a baking sheet with parchment paper. Skewer 1 bay leaf, 1 slice of bread, 1 piece of cheese, and another bread slice. Continue skewering until 4 sandwiches are formed on each skewer, beginning and ending with a bay leaf. Place skewers on baking sheet. Brush each skewer with olive oil and season with salt and pepper. Bake, turning skewers halfway through, for 7 minutes, or until cheese is warmed through but not melted.
Meanwhile, in a small saucepan, melt butter over medium heat. Add anchovies, and stir until well combined. Add capers, lemon juice, zest, and parsley. Spoon mixture over skewers. Serve immediately.
Reviews (2)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
02/12/2009
I took these to a party. I liked them but most really did not. They hated the anchovy taste. It is very strong.
Martha Stewart Member
Rating: Unrated
07/05/2008
SOUNDS GREAT, EXCEPT FOR THE BAGUETTE, I WOULD SUBSTITUTE A LETTUCE LEAF. JUST AS GOOD AND BETTER FOR US.
Reviews (2)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
02/12/2009
I took these to a party. I liked them but most really did not. They hated the anchovy taste. It is very strong.
Martha Stewart Member
Rating: Unrated
07/05/2008
SOUNDS GREAT, EXCEPT FOR THE BAGUETTE, I WOULD SUBSTITUTE A LETTUCE LEAF. JUST AS GOOD AND BETTER FOR US.
Martha Stewart Member
Rating: Unrated
02/12/2009
I took these to a party. I liked them but most really did not. They hated the anchovy taste. It is very strong.
Rating: Unrated
Rating: Unrated
07/05/2008
SOUNDS GREAT, EXCEPT FOR THE BAGUETTE, I WOULD SUBSTITUTE A LETTUCE LEAF. JUST AS GOOD AND BETTER FOR US.
All Reviews for Skewered Bocconcini Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Skewered Bocconcini Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
