Good Lifestyle

We are not sure what kind of diabolic spirit dreamed of the idea of ​​friction cheese, but we probably do not need to explain why it's a bad thing for your size and health and well- to be. Rather than chasing the fried mozz at the bottom of his dubious rabbit hole, we decided to completely reinvent the concept. Throughgrilled cheese, bread and tomatoes together, you have essentially re-decreed the whole of the mozzarella fried onskewers (Spiedini In Italian): Gooey melted cheese and crunchy pieces of bread, as well as a glow of tomato to finish it. A traditional Italian spiedini is essentially thin pieces ofbeef or another meat on a skewer that is then rolled in crumbs of bread, olive oil, garlic, onions and marinara sauce. In thisvegetarian Version, we replace the meat with fresh mozzarella cheese, the crumbs of bread with a crust with a baguette and the rest of the filling of cherry tomatoes and skewers (or spiedini) with branches of rosemary. Ideal for a party where you do not want to wash a single set of silverware after!

Nutrition:160 calories, 10 g of grease (4 g saturated), 270 mg of sodium

Serve 4

You will need

8 branches of rosemary
16 cherry tomatoes
1/2 baguette, crust removed, cut into cubes of 3/4 "
6 oz mozarella fresh, cut into 1/2 "cubes
1 tablespoon olive oil, more more for garbage
Black salt and pepper

How to do it

1. Preheat a grill. Stripe the rosemary branches of their leaves to make room for tomatoes, bread and cheese.
2. Short leaves and reserve.
3. Alternating between each one, put on the tomatoes, the cubes of bread and the cubes of Mozzarella on the rosemary skewers (cut the tip of the branch in a pointed point makes it easier).
4. Sprinkle with olive oil and seasoned with salt and pepper.
5. Place the skewers on a colder part of the grill and cook for 7 to 10 minutes, until bread toasts and cheese begin to melt. (It can happen very quickly if the grill is too hot. In any case, it is important to transform the skewers so that all sides are exposed to heat.)
6. Serve with another drizzle of olive oil and garnish reserved rosemary leaves.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!