Ingredients
- 3/4 About 3/4 lb. sourdough or other country-style bread
- 1/4 cup butter, at room temperature
- 3/4 to 1 lb. fresh mozzarella cheese
- 16 fresh rosemary sprigs (to use as skewers)
- salt and pepper
Preparation
Step 1
Cut the bread into 12 slices about 1/2" thick. Lightly spread both sides of each slice with butter. Cut the cheese into 1/4" thick slices.
Layer 3 bread slices with enough cheese between slices to cover the bread. Cut the stack into quarters. Push the cut end of a rosemary sprig through each quarter-stack of bread and cheese to hold the layers together. Repeat to use the remaining bread, cheese, and rosemary. If needed for stability, push toothpicks into stacks parallel to rosemary sprigs. Season to taste with salt and pepper.
Preheat grill for cooking over high heat. Oil the grill rack. Lay the skewered bread and cheese on the oiled grill rack.
Cook, turning often, until the bread is lightly toasted, 2-5 minutes.
Serve immediately.