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Recipe Detail Page
Toasted Olive Bread, Anchovy & Provolone Skewers
Spring 2015
The cooking preparation here is a little unconventional, however the flavour and texture sensation makes it worth the effort. Partially freezing the cheese allows for the bread to toast before the cheese melts into a gooey pool. Have all ingredients prepared before starting the recipe. Do not use aged provolone because it will be brittle and break. Pizza mozzarella will also work well.
Makes 12 skewers
Chili-Lemon Oil (recipe follows)
12 medium-size wooden skewers, soaked in hot water for 20 minutes
24 cubes provolone cheese, cut into just under 1 inch (2.5 cm) cubes
8 anchovies, each cut into 3 equal pieces
12 grape tomatoes
24 cubes of good quality olive bread, each 1 inch (2.5 cm)
8 fresh sage leaves, torn into
½ inch (1 cm) pieces
1 Prepare Chili-Lemon Oil.
2 Place oven rack in top third of the oven, heat broiler to high and line a baking sheet with parchment paper.
3 Onto a soaked skewer place ingredients in the following order: cheese, anchovy piece, tomato, anchovy, cheese. There should be enough room at the ends of the skewer to add a bread cube later on.
4 When all the skewers are done (without bread and sage) place in freezer for 25 minutes, no longer.
5 Fully submerge bread cubes into Chili-Lemon Oil, let excess oil drip off, and place oiled cubes on a plate.
6 Remove skewers from freezer and complete them by sliding a piece of sage, then a bread cube onto each end. Place skewers on baking sheet and broil until bread just becomes golden; the cheese should still be intact. If cheese is excessively runny, allow to cool slightly before serving.
7 Serve immediately.
Makes 12 skewers
CHILI-LEMON OIL
This oil is simple to make and adds an extra element of flavour to the dish. The leftovers can be used in dressings or for sautéeing vegetables, chicken or fish.
1 large lemon
½ tsp (2 mL) chili flakes
1 cup (250 mL) extra virgin olive oil
1 Using a vegetable peeler, peel zest from entire lemon into long strips, trying to avoid white pith as much as possible.
2 Place zest peels, chili flakes and oil in a small saucepan. Warm oil over the lowest heat (simmer) for 15 minutes. If zest peels or chili begin to brown, immediately remove saucepan from heat and let cool.
3 Strain oil into small bowl and discard zest peels and chili.
Makes 1 cup (250 mL)
