Spiedini alla Romana
1/3 cup extra-virgin olive oil
18 baguette slices, ¾-inch thick
1 whole garlic clove, peeled
3 tablespoons lemon juice
4 anchovy fillets, soaked in cold water for 10 minutes, patted dry and mashed
1 small shallot, minced
2 tablespoons capers, chopped
1 tablespoon flat leaf parsley
1 clove garlic, minced
3/4 pound fresh cow’s milk mozzarella cheese, ¼-inch slices
Bamboo or metal skewers
6 lemon wedges
½ cup castelveltrano olives with pits
1 roasted red pepper, cut into ½” strips
Brush the bread with olive oil. Reserve the remaining olive oil. Toast or grill the bread until very light golden, but still slightly soft. Rub each side of the bread with the whole clove of garlic. Season slightly with salt.
Preheat an oven to 450F.
In a small bowl, whisk together the lemon juice, anchovies, shallots, capers, parsley, minced garlic and remaining olive oil. Season with salt. Taste and add additional olive oil as needed.
Thinly slice the mozzarella and cut the mozzarella so it is approximately the same size as the toasted bread.
Place one slice of the toasted bread on the work surface and top with a slice of the mozzarella. Repeat using all of the toasted bread and all of the mozzarella distributing evenly. Spear the “sandwich” with 2 skewers pushing the skewer all the way through so it will hold everything together while it bakes. Place on a baking sheet and bake, turning occasionally, until golden on all sides and the cheese is melting, about 12 to 15 minutes.
Place on a platter and drizzle the dressing all over the top of the spiedini
Garnish with lemon wedges, olives, and roasted peppers and serve immediately.