When I am planning a menu for a dinner party, I am always at a loss as to what I should prepare for an appetizer. I usually revert to classics and yet there are so many wonderful fun bite-sized appetizers out there. I made these recently and they were a great success. They’re a little different and I think the color is perfect for the season.
¾ Pound of Fresh Mozzarella ( cut into inch cubes)
2 ½ Medium Zucchini- ( thinly sliced length- wise 3/8 inch in width and 5 inches in length)
1 Cup of French Bread Crumbs
1 tablespoon of Fresh Chopped Basil
1/8 teaspoon of Dried Oregano
1/8 teaspoon of Salt and Pepper, plus 1 teaspoon of salt
2 tablespoons of Parmesan Cheese
2 ½ teaspoons of Olive oil
2 anchovy fillets- optional (if choose to place in blender with bread crumbs)
Preheat oven 300
In a bowl zucchini toss with 1 teaspoon of Salt let stand for about five minutes. Saute zucchini until a little malleable, but not too soft and set aside. In a blender blend together Bread Crumbs, Basil, Oregano, Parmesan, and Salt and Pepper.
Now take a piece of Mozzarella and wrap it with a slice of zucchini and hold it in place with two toothpicks. Repeat this until either out of Zucchini or Mozzarella pieces.
Place each Zucchini wrap on a baking sheet with a rim. Evenly, spread bread crumb mixture over Zucchini and drizzle with Olive Oil.