Ingredients
| 4 | wooden skewers | | 1 loaf | Italian bread loaf, cut into twelve 2-inch cubes | | 1 lb. | fresh mozzarella cheese, cut into eight 2-inch cubes | | 4 tbsp. | anchovy paste or | | chopped anchovy filets | | 4 tbsp. | extra-virgin olive oil | | 2 tbsp. | unsalted butter | | 2 cloves | garlic, thinly sliced | | Freshly ground black pepper, to taste | | 2 tbsp. | virgin olive oil |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Preheat oven to 400&176;F. On each skewer, slide 3 cubes of bread and 2 cubes of mozzarella, starting with the bread and alternating with the cheese. Set aside. In a small saucepan mash the anchovy paste, extra-virgin olive oil, butter and garlic over low heat until you have a smooth warm paste. Season with freshly-ground black pepper. Spoon 2 tablespoons of the paste mixture over each spiedino (skewer). Place the skewers on an oiled cookie sheet in the center of your oven and bake for 10 to 12 minutes until the bread is toasted and the cheese is sagging but not melted. Serve immediately.