Mozzarella s'mores
Source of Recipe
the web
Recipe Introduction
Yields 16 pieces, serving 4 to 6 as an appetizer, 2 as a light lunch
List of Ingredients
16 sun-dried tomato halves
16 bocconcini (bite-sized mozzarella balls), or an 8- to 10-ounce ball of fresh mozzarella, cut into 16 pieces (cut into 4 thick slices; then cut each slice into quarters)
16 fresh basil leaves
16 slices grill-toasted bread, or 32 crackers Recipe
Set up the grill for direct grilling. If using a charcoal grill, the ideal choice, rake the embers into a pile at the bottom of the grill and leave off the grill grate. If using a gas grill, preheat it as hot as possible.
Place the sun-dried tomatoes in a serving bowl, and arrange the mozzarella, basil leaves and bread or crackers in bowls or on a platter.
Using a long barbecue fork or skewer, skewer a cube of mozzarella. Roast it over the fire, turning the skewer to melt the cheese evenly. If you're using a gas grill, you'll need to bring it as close as possible to the fire without touching the grate. When the mozzarella begins to melt and brown - after 1 to 2 minutes; a little longer over gas - use a knife or fork to scrape the cheese off the skewer onto a piece of grilled bread. Never attempt to eat the melted cheese directly off the hot skewer; you'll burn your lips. Top the cheese with a basil leaf and a piece of sun-dried tomato and place a second piece of grilled bread on top. Eat at once.
Nutritional data per serving, based on 4: 206 calories (43 percent of calories from fat), 10 g fat, 20 g carbohydrates, 9 g protein, 25 mg cholesterol, 524 mg sodium, 1 g dietary fiber.
? From "Beer-Can Chicken" by Steven Raichlen (Workman Publishing)
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