Mozzarella Spiedini

By / Magazine / March 22nd, 2012 / Like

Who doesn’t love cheese? This recipe, unceremoniously translated as skewered mozzarella, would work extremely well with pretty much any kind of cheese. Cheese spiedini are perfect as an appetizer, side dish to a grilled feast or just as an anytime kind of snack. Vary the ingredients, too, if you wish according to what happens to be living in your pantry at the moment or based on your own personal preferences. Mozzarella is a fairly mild tasting cheese, so it will go well with any flavouring you’d like to try. I’ve made this with feta cheese to rave revues. The saltiness of the feta brings out the other flavours in a different way than the mozzarella. Hey now, there’s an idea. Mix up the cheeses for a truly tasty experience.


Mozzarella Spiedini
Serves 2

Feel free to use plain wooden skewers instead of the rosemary sprigs. You can always add a sprig to the marinade if you really want to add the flavour with the fuss of threading cheese through a stem. Bocconcini are mozzarella balls. You can find them in supermarkets. Use quartered balls of Fior di Latte cheese or Bufala Mozzarella.

4 rosemary sprigs
6 bocconcini mozzarella
1 large garlic clove, pressed
3 Tbsp best quality olive oil
1 Tbsp fresh thyme leaves

In a bowl, combine garlic, olive oil and thyme. Skewer cheese. Lay cheese spiedini in a container (or place in a ziplock bag) and pour marinade overtop. Store in an airtight container and chill in the refrigerator over night, or for at least 4 hours.

Savour with Icewine.


Rosemary Mantini has always loved words. When she isn't working as the Associate Editor at Tidings Magazine, she's helping others achieve their writing dreams, and sometimes she even relaxes with a good book and a glass of wine.

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