Mozzarella Appetizer Skewers with Anchovy Dipping Sauce




1/2 cup 125 mL olive oil
2 tbsp. 30 mL fresh basil, finely chopped
1/2 tsp. 2 mL salt
pinch of black pepper
1 loaf Ciabatta style bread
2 balls 340 g each Tre Stelle® Mozzarella Cheese, cut into 1” cubes
18 wooden skewers soaked in water for one hour prior to use.
Anchovy Dipping Sauce
1/2 cup 125 mL olive oil
4 cloves garlic, minced
6 anchovy fillets in oil
1/3 cup 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.

Serve with Anchovy dipping sauce.

Makes approximately 16-18 skewers

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This recipe was provided by Tre Stelle

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