Recipe for Afritalian Braaibroodjies with mozzarella cheese
two slices good quality ciabatta (Italian-style slipper loaf)
butter, for spreading
about 5-10 ml fruit chutney
two slices of fior di latte (fresh milky mozzarella)
two slices of ripe tomato
a few thin slices of onion
salt & pepper
2-3 fresh basil leaves
Assemble the braaibroodjies by buttering your sliced bread (see note above), then spread evenly with chutney on the inside of one of the slices.
Arrange sliced fior di latte, tomato & onion in layers, then season with salt & pepper and add basil. Top with the other slice, then braai on a grid (preferably closed hinge) over medium-cool coals, turning often, until golden brown on both sides and gooey on the inside.
It is important that the tomato must have enough time to warm up and the cheese must be melted completely. Remove from the heat and serve at once.
Choose a ciabatta that is not too “holey” in texture, otherwise you might lose your filling in the process. The tomato will continue to soften the bread on standing as it releases liquid. This slight sogginess is part of the beauty of the braaibroodjie.
Also, if you prefer to enjoy your basil leaves uncooked, add them right at the end just before serving. Enjoy!
Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.