When Maryann from Finding La Dolce Vita and Marie from Proud Italian Cook announced their blogging event “Festa Italiana” I knew I had to come to that long table under the grapevines and share in the sweet life there! Maryann is one of the most generous lovely people I have met here since I began blogging and I visit her blog often. I would travel anywhere to attend any party to which she invited me. Her posts are always inspiring and entertaining! I am just getting to be familiar with Marie but I am already a fan.
For my contribution to the feast I am bringing Mozzarella in Carrozza which I understand literally translates to Mozzarella in Carriages. The basic idea is a transport of luscious gooey melting cheese to your mouth by way of a bread carriage. These are usually deep fried but I used a method that baked them as I do for individual charlottes. So I guess these are really Mozzarella in Carrozza ala Carlotta. 🙂
You can add flavourings such as anchovies or prosciutto- for these I kept them veggie friendly (you never know at a party) by adding Pesto ala Genovese and sun dried tomatoes with the fresh Mozzarella.
Mozzarella in Carrozza ala Carlotta, serves four can be multiplied for a Festa!
- Firm white sandwich bread, 12 slices approximately
- Softened butter, mixed with a little olive oil and a pinch of garlic salt
- Fresh Mozzarella, Eight thin slices
- Oil packed Sun dried tomatoes, drained and chopped
You’ll need a 4 0unce ceramic ramekin for each serving. Cut two rounds of bread using a cookie or biscuit cutter just slightly smaller than the ramekins. Using the garlic butter mixture, butter one side of each round. Cut the crusts off of the remaining bread slices and then cut each slice into thirds and each third into halves so that you have six small rectangles from each slice. Butter one side of each rectangle as above. Place them (buttered side against the ramekin walls) all around the inside of the ramekins overlapping them slightly and pressing down into the round of bread on the bottom to seal. Place a slice of Mozzarella in the ramekin and then a dollop of Pesto, another slice of Mozzarella and a smattering of sun-dried tomatoes. Top with a bread round buttered side up. Bake in a preheated 375F oven for about 25-35 minutes until golden and the bread is crisp not soggy. Invert on a serving plate and serve immediately.
Oh and I’m bringing a bottle of Limoncello too! Can’t wait to see you all there!