Mozzarella Sticks

Bruschetta Mozzarella Italian

Bruschetta Mozzarella Italian

Ingredients

Serves 4

• 225g pack mozzarella cheese
• 4 carrots, thinly sliced into rounds
• 50ml extra-virgin olive oil
• juice ½ lemon
• 100g whole blanched almond
• small bunch coriander, chopped
• 2 tbsp vegetable oil
• 1-2 large baguettes sliced
• 1 garlic clove, halved, trimmed
• 12 spring onions, trimmed

Method

1. Cut the mozzarella evenly into 8 slices across the width of the cheese
2. Heat oven to 200C/180C fan/gas 6
3. Toss the carrots together with the olive oil, saffron, lemon juice and some seasoning
4. Tip onto a baking tray and roast for 20 mins or until tender and golden
5. Leave to cool, then tip into a food processor with the almonds and coarsely blitz
6. Scrape the salsa out into a bowl and add the chopped coriander
7. Mix well and add more seasoning or lemon juice if needed
8. Heat the vegetable oil in a large pan
9. Thoroughly pat dry the mozzarella slices
10. When the pan is hot, carefully place in the pan and cook over a medium heat until golden brown, then turn over and cook until the other side is golden
11. While the cheese is cooking, toast the bread, then rub one side with garlic
12. Place a piece of toast on each of 4 plates and top with 2 slices of mozzarella
13. Add the spring onions to the pan and cook for a couple of mins on each side until wilting and a little golden
14. Put 3 spring onions on each slice, then generously spoon over the carrot salsa

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