How to Make Koji Cooks' Mozzarella Roman Style Recipe -Endless Antipasti No. 2

MOZZARELLA ROMAN STYLE

This is a continuation of the never-ending Antipasti recipe series. I am using sun-dried tomatoes, mozzarella, and Italian bread, skewered and then broiled, topped with an anchovy butter sauce. Use many or just a few anchovies depending on your taste preference. It is the ideal warming winter antipasti course.

MOZZARELLA ROMAN STYLE - Recipe (serves 4)

1 ball of fresh mozzarella (8 ounces) cut into 8 slices.

1 small loaf of Italian bread

1/4c soft sun dried tomatoes

2 tablespoons extra virgin olive oil + more to drizzle

1 clove of garlic

3 tablespoons sweet butter

8 anchovy fillets

METHOD Refer to photos for steps

Slice the small loaf of Italian bread into 12 half-inch pieces. In a food processor, blend the sundried tomatoes, olive oil, and garlic for one minute, occasionally scraping down the sides with a rubber spatula. Transfer the mixture to a small bowl and set it aside. Generously spread the sundried tomato mixture on each bread slice, and place a slice of mozzarella on eight of them. Thread the slices onto four skewers, with the bread side facing down, stacking them two high, then place the remaining bread slices on top with the sundried tomato side facing in. Arrange on a foil-lined baking pan and drizzle with a bit of olive oil. Broil in a preheated oven 4-6 inches from the heating element for about 7 minutes, or until the bread is lightly browned and the cheese is slightly melted. While the skewers are cooking, melt the butter with the anchovies over medium heat, stirring continuously to break up the anchovies. Once the butter begins to color, turn off the heat and keep warm. Serve the skewers with a drizzle of the anchovy butter.