Small Plate- ITALIAN RIVIERA APPETIZER

Table of Contents: APPETIZERS

For ease, buy both cheeses in the deli-section of your supermarket, if possible.  Ask for the 8 oz. chunk of cheese to be sliced into 12 even slices.  Don’t worry about the shape of each slice.  You can fold it to fit between the bread slices.  You can, of course, buy the cheeses in bulk and cut it yourself.  Deli slicing just makes it easier for you.

 

Base:

12 oz. baguette-style French bread

8 oz. whole-milk mozzarella cheese, sliced evenly into 12 slices

8 oz. provolone cheese, sliced evenly into 12 slices

1 T. extra virgin olive oil

 

Sauce:

1 to 3 anchovy filets, drained (just a small amount)

3 T. real butter

1 tsp. cornstarch

2/3-cup milk

¼ tsp. freshly ground black pepper

¼ tsp. garlic powder

2 T. finely-chopped, oil-packed sun-dried tomatoes; drained

2 T. drained capers

 

 

 

 

 

To Make Base:

Preheat oven to 300 degrees.  Cut both heels of the baguette loaf and discard. Slice the loaf into 24 even slices.  Spray 0il an 8” x 8” square baking dish.

 

Separate the bread and both cheeses into 3 portions consisting of:

8 slices bread

4 slices mozzarella cheese

4 slices provolone cheese

Make a horizontal stack, beginning with 1 slice bread placed on edge (not flat), 1 slice mozzarella cheese, 1 slice bread on edge (not flat), 1 slice provolone cheese; then repeat with all bread and cheese slices in that portion.  (The whole stack will end with a slice of Provolone cheese.)

 

Press the stacked bread and cheese slices very firmly together with your hands; then lift and place the horizontal stack into the baking pan with the bread edges downward (see photo).  The stack should fit tightly into 1/3 of the baking dish.

 

Repeat this process with the remaining 2 portions to completely fill the baking dish.

 

Brush the tops of the bread slices and cheese slices with the olive oil; then place, uncovered, into the preheated oven and bake for 15 to 20 minutes or until the top is lightly browned and the cheese is mostly melted.  Make the sauce while the base is cooking.

 

To Make Sauce:

 

With a fork, mash the anchovy filets and set aside.  In a small saucepan over low heat, melt the butter; then stir in the cornstarch, milk, pepper, garlic powder, and the mashed anchovies.  Bring the mixture to a boil and whisk for 1 minute; then reduce heat to medium, and whisk until sauce has slightly thickened.  Stir in the sun-dried tomatoes and capers to blend.

 

To Serve:

Place a portion of the bread and cheese base on small plates; then top with the hot sauce and serve with a fork.

 

Serves: 8.

A favorite of mine!


Share

Join Us

Never Miss a Recipe

Kitchen Essentials


Similar Recipes

My Books

THE MAGNOLIA COLLECTION COOKBOOK

Click on book to buy!

weaves a tapestry of recipes for gracious entertaining.  Original dishes intertwine with bits of art, “old master” recipes, the bare no-time-to-cook essentials, and selected cuisine from other regions – all lightly spiced with the distinct flavors of the South.

DINING on the VICTORIAN VERANDAH COOKBOOK

Click on book to buy!

presents an intriguing blend of the author’s original recipes with those of the famous Priester’s Pecan Company – offering an around-the-world sampling of superb cuisine.