Grilled marinated mozzarella with crunchy bread and smoky bacon

Recipe from: 3/1/2003 12:00:00 AM
Ingredients 14
Servings 1


Serving Change
  • 1
    loaf ciabatta bread
  • 8
    rashers of thinly sliced dry-cured smoky bacon, or pancetta
  • 2
    lemons, zest
  • 4
    large mozzarella balls (buffalo mozzarella, if you can afford it)
  • 8
    sticks of fresh rosemary
  • 1
    clove garlic
  • extra virgin olive oil
  • 3
    handfuls of mixed fresh herbs (chives, mint, basil, parsley)
  • Dressing
  • 1
    good handful of nice black olives, stones removed
  • 1
    fresh red chilli, deseeded and finely chopped
  • 75
    lemon juice
  • 75
    extra virgin olive oil
  • sea salt and freshly fround black pepper


Remove the crusts from the ciabatta and tear up into rough pieces.
Throw into a bowl with the bacon and lemon zest.
Divide mozzarella into eight similar-sized pieces and add to the bowl.
Keeping the leaf tips on the rosemary sticks, remove the lower leaves and then smash these up with the garlic.
Stir in 120 ml of olive oil, and then pour this mixture over the bread, cheese and bacon.
Marinate for anything from 15 minutes to an hour.
Thread your mozzarella and bread onto your rosemary sticks, weaving the bacon in and around.
Line up the kebabs on a wire rack and place under the grill on a very high heat until the bread and bacon are golden and crisp and the mozzarella is nice and gooey.
While this is grilling make sure you keep an eye on it, as it can turn into a charred kebab very quickly.
To make the dressingchop up the olives and mix with the chilli, lemon juice and olive oil.
Season to taste.
To serve the kebabs, dress the herbs with half of the olive dressing right at the last minute so the leaves stay nice and fresh, then use the other half of the dressing drizzled over the kebabs.
Try this:
Do exactly the same as above, but swap the mozzarella for cubes of fresh white fish such as hake or monkfish.

Read more on: grill

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