Skewered Mozzarella with Canadian Bacon
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 28 Canadian bacon, sliced
- 12 ounces mozzarella cheese
- 12 slices French bread
- 12 slices raw tomatoes
- 1⁄3 cup salad oil
- 2 cans tomato sauce
- 1 1⁄2 cups parmesan cheese, grated
- paprika
- salad oil
directions
- Note: You'll need four skewers approximately 10-12 in. long.
- Also the french bread should be the long and narrow kind cut into 1/2 inch slices.
- The raw tomato is also cut into 1/2 inch slices.
- The cans of tomato sauce are 8 oz.
- You'll need 28 pieces of cheese to equal the number of slices of bacon.
- Cut the cheese into 1 in. squares about 1/4 in. thick.
- Fold a slice of Canadian bacon around each piece of cheese.
- Press the bacon firmly to hold the cheese in place.
- Cut each piece of tomato and each piece of bread in half.
- Heat the 1/3 cup of oil in a large skillet.
- Brown bread on both sides.
- Be prepared to turn bread quickly to avoid burning.
- It should be merely light brown.
- On each skewer thread alternate pieces of bacon apped around the mozzarella, bread and tomato.
- Begin and end with the con.
- Place each skewer in a shallow baking pan or shallow earthenware sserole.
- Be sure the folded top of each piece of bacon is up.
- Pour mato sauce over each skewer.
- Sprinkle generously with parmesan cheese.
- rinkle lightly with paprika and additional salad oil.
- Preheat the oven 400 degrees.
- Bake the skewers until brown on top.
- Serve immediately ile very hot.
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RECIPE SUBMITTED BY
I'm a writer, a retired accountant, a wife, grandmother, a gardener, a cook, a bird watcher, a sky watcher, a lover of the ocean, a walker, and a life long resident of Victoria, BC on Vancouver Island.
It's a big city now, with all the big city advantages and disadvantages. I miss the small town feel but love the restaurant choices and the people friendly improvements.
My writing is mainly non fiction on historical bits, and I have brief and so far unsuccessful forays into historical fiction. Someday.....
I don't think I'm a great cook but I'm the kind of cook who can walk into the kitchen and find good things in the fridge and pantry and make it into a meal that everyone thinks is pretty darn good. Sometimes I use a recipe and sometimes...not so much.
I have a great collection of cookbooks, and I love reading them and studying the pictures. Sometimes I even cook the recipes, LOL! And that is why I love Zaar, an unending source of recipes and pictures. It's heaven!
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