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Appetizer: Grilled Mozzarella and Spinach Canapes - 24

Source of Recipe

McCormick, Inc.


List of Ingredients

144 slices Mozzarella cheese, approximately 3"x2"x1/4" thick
1-1/2 cups olive oil
144 slices French bread, approximately 3"x2"x1/4" thick
1-1/2 cups McCormick Big 'N Bold Monterey Style Spice Blend
4-1/2 pounds fresh spinach, cleaned and stems removed


Recipe

1. Prepare 24 serving size in six batches.

2. Brush one side of bread and both sides of Mozzarella with olive oil.

3. Sprinkle both sides of oiled Mozzarella with Big 'N Bold Monterey.

4. Place 12 pieces of French bread, oil side down, onto a 1/2 sheet pan. Place a slice of seasoned Mozzarella cheese on top of each piece of sliced bread. Top with 3 to 4 spinach leaves.

5. Place another piece of French bread, oil side up, on top of spinach. Press lightly to pack sandwich.

6. To cook, place on pannini grill, flat top or char-grill, until bread is golden brown and crispy and cheese is warm. Serve immediately.



YIELD: 24 orders or 144 pieces