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Mozzarella and ciabatta sticks with basil and garlic borlotti beans

Lesley Waters from Great Food Live
Easy cheesy skewers and garlicky borlotti beans make a great hassle-free starter or light lunch from Lesley Waters

Mozzarella and ciabatta sticks with basil and garlic borlotti beans

Method

Cut each ball of mozzarella in half and thickly slice each half into 4 semi circles.

2. Cut each bread stick into 10 pieces.

3. Take 4 skewers and thread 5 bread pieces and 4 pieces of mozzarella, alternately onto each skewer, starting and finishing each with a slice of bread. Transfer to a baking tray and set to one side.

4. Preheat the grill to its highest setting.

5. Heat 1 tablespoon of oil in a saucepan and add the onion. Fry gently for 4-5 minutes, until softened but not coloured.

6. Add the garlic and cook for a further minute.

7. Stir in the lemon juice and zest, a further 3 tablespoons of the olive oil and the borlotti beans.

8. Add the basil, season to taste and heat gently.

9. Drizzle each mozzarella skewer with a little olive oil and season.

10. Place under the hot grill and grill for 1 minute on each side, until the bread is golden and the cheese just beginning to melt. Serve straight from the grill with the dressed borlotti beans.

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Serves: 4

Prep: 25 min
Cook: 10 min

Ingredients

For the mozzarella and ciabatta sticks

2x100g mozzarella balls, drained
2 loaves sfilatino, (mini Italian style bread)
2 tbsp Olive oil

For the borlotti beans

4 tbsp Olive oil
1 small onion, finely chopped
1 garlic clove, crushed
1 lemon, grated zest and juice
1x410g canned borlotti beans, drained and rinsed
bunch basil leaves, roughly torn
freshly ground salt and pepper