Our factory shop will be closed over Easter and ANZAC day
8 wooden skewers, soaked in water for 30 minutes
120g LOAF Garlic Knot Ciabatta
160g bocconcini (16 balls)
75g unsalted butter, chopped
2 tablespoons extra virgin olive oil
4-5 anchovy fillets, very finely chopped
1 tablespoon lemon juice
Preparation time: 10 minutes
Cooking time: 7 minutes
Based on a classic Roman antipasti (the city, not the civilisation), these are ever so easy to make. The cheese and bread weights given are really a guide- you could make bigger skewers with more bread and cheese crammed on. Either way, trim the ends of the skewers before loading them up if needed - they should fit inside the pan so the bread will toast. Use chunks of fresh mozzarella instead of bocconcini if you prefer and add a few basil leaves to each skewer if you wish. These need to be eaten while still hot so serve immediately.
1. Preheat the oven to 120C. Cut the bread into 2cm pieces (you will need 24 pieces). Push a piece of bread onto each skewer then push a bocconcini ball onto each. Thread on another piece of bread, another bocconcini ball then finish with another piece of bread.
2. Heat 50g of the butter and the olive oil in a large frying pan over medium heat. Add the skewers, in batches if necessary, and cook, turning often, for about 4 minutes or until the bread is light golden. Transfer the skewers to the oven, reserving the pan. Working quickly so the cheese does not completely melt in the oven, add the remaining butter, anchovies and lemon juice to the pan then heat until the mixture foams. Pour over the skewers then serve immediately.