Bread and Cheese Kebobs
Bread and Cheese Kebobs
Skewers of toasted bread and marinated mozzarella baked until golden, finished with a warm anchovy-olive oil sauce.
Prep: 25 minutes · Cook: 20 minutes
What Is Bread and Cheese Kebobs?
An Italian baked appetizer in the spiedini alla romana tradition: skewers of toast and marinated mozzarella baked until molten, dressed with a warm anchovy and olive oil sauce.
Why Make Bread and Cheese Kebobs?
- Molten cheese and crisp bread on a stick
- The anchovy sauce is a savoury revelation
- Only six ingredients
- A dramatic hot appetizer for guests
- Old-school Italian comfort rarely seen today
Unico Products Used in This Recipe
Ingredients
- 4 anchovy fillets
- 125 mL milk (1/2 cup)
- 450 g mozzarella cheese (1 lb)
- 125 mL olive oil ((1/2 cup), divided)
- salt and pepper (to taste)
- crusty bread (sliced)
Instructions
- Soak the anchovy fillets in a little milk.
- Cut the cheese into slices, season with salt and pepper, and marinate in a bowl with one-third of the oil for 10 minutes, turning now and then.
- Cut the bread into slices the same size as the cheese and toast lightly.
- Thread alternating pieces of toast and cheese onto 4 skewers, ending with toast on each end.
- Brush an ovenproof dish with oil, rest the skewer ends on the edges of the dish, and bake at 400F (200C) for 20 minutes, brushing occasionally with the cooking juices.
- Just before serving, heat the remaining oil in a small pan and cook the drained anchovy fillets until they melt; arrange the kebobs on a heated dish, pour the anchovy sauce over and serve hot.
Cooking Tips
- Soak the anchovies in milk to soften their saltiness
- Marinate the cheese in oil so it bakes up supple
- Cut bread and cheese the same size for even skewers
- Rest the skewer ends on the dish rim so the cheese doesn't stick
- Serve immediately while the cheese is still flowing
Frequently Asked Questions About Bread and Cheese Kebobs
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1. What does the milk soak do for anchovies?
It draws out excess salt and softens their flavour so the sauce tastes savoury, not fishy.
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2. Can I use fresh mozzarella?
Low-moisture mozzarella holds its shape better on skewers; fresh mozzarella releases too much water.
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3. Can I grill these instead of baking?
The oven is more forgiving with melting cheese, but a careful, oiled grill works.
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4. Can I skip the anchovy sauce?
You can, but it's the signature touch — try it once before deciding.
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5. How do I store leftovers?
These don't keep well — serve hot and fresh from the oven.
Bread and Cheese Kebobs Made Simple
Bread and Cheese Kebobs are a forgotten Italian classic — toast, molten mozzarella and a warm anchovy dressing. Unico anchovies make the sauce that defines the dish.