balls 340 g each Tre Stelle® Mozzarella Cheese, cut into 1” cubes
wooden skewers soaked in water for one hour prior to use.
Anchovy Dipping Sauce
125 mL olive oil
anchovy fillets in oil
80 mL unsalted butter
In a small bowl combine olive oil and fresh basil, allow to infuse for 1 hour
or cover and set aside overnight.
Preheat oven to 400ºF (200ºC)
Cut Ciabatta into 1” slices and brush both sides with olive oil/basil marinade, cut each slice into 1” cubes. Place on a baking sheet and bake until very lightly golden on all sides; turning occasionally as to avoid burning. Remove from oven. Skewer cubes of Mozzarella with cubes of bread, starting and ending with bread.
Anchovy Dipping Sauce:
In a small saucepan combine all ingredients and simmer lightly until butter is melted.
Keep warm until ready to serve.
Sit skewers over a shallow baking pan so that cheese does not touch the bottom.
Bake until the cheese begins to melt ““ approximately 5 minutes.