We had friends over Saturday night JUST so I could try out these delightful little appetizers. It is an adaptation of a David Rocco recipe called ‘Mozzarella in Carrozza’ (Mozzarella in a Carriage). This is really an Italian twist on the old grilled cheese sandwich – but it is soooo much better – using fresh mozzarella (bocconcini) and basil leaves.
The more I cook this type of food, the more I WANT to cook this type of food. There is something so pleasing about the rustic simplicity of combining a few really fresh and quality ingredients into pure comfort food.
Here is my take on Mozzarella in Carrozza!
12 slices fresh, white bread (crusts removed)
4-5 balls of bocconcini (2 inch size)
handful of fresh basil leaves
1/2 cup milk
good quality olive oil
salt and pepper
slice mozza into 1/4 inch slices and place on 6 of the pieces of bread and salt and pepper each one. Top cheese with chopped basil (you can go quite heavy on the basil if you like it… I did and it was great with the cheese). Add the second slice of bread and dip sandwich in milk / egg combo (in french toast fashion!).
Fry the sandwiches in olive oil until golden on each side. Add a dash of salt and serve hot!
These would also be great with chopped up olives or a thin slice of fresh, sweet tomoato inside. David Rocco uses an anchovy fillet inside his instead of the basil, which would also be super!
I also wondered about dipping the finished sandwiches in a fig / balsamic type reduction… for more of a formal appetizer.