Baked Mozzarella in Carrozza Bites

Instructions

1. 1

   Slice 150g fresh mozzarella into 1 cm thick squares and pat very dry with paper towels to eliminate excess liquid. Trim crusts from 150g sandwich bread and cut each slice into 4 equal small squares. Preheat your oven to 200°C and line an oven tray with baking paper.

2. 2

   In a shallow bowl, whisk 2 eggs with 3g fine salt using a fork or small whisk until smooth. In a second shallow bowl, mix 60g fine breadcrumbs with 3g dried oregano. Arrange both bowls next to your lined oven tray to create an efficient prep station.

3. 3

   Assemble the mini sandwiches by placing one square of mozzarella between two bread squares. Press the edges firmly together with your fingers to enclose the cheese. Ensure no cheese sticks out from the bread edges so it does not leak early while baking.

4. 4

   Dip each mini sandwich into the egg mixture to coat completely, then press it into the oregano breadcrumbs. For extra protection against leaks, dip the bites into the egg and breadcrumbs a second time to create a thick, double-layered crust.

5. 5

   Place the double-coated bites on the prepared baking sheet with space between them. Drizzle 30 ml olive oil over the top of all bites. Bake at 200°C for 12 to 14 minutes, carefully turning them over with a spatula halfway through cooking until crisp.

6. 6

   Remove from the oven when the crust is golden brown and the cheese inside is molten and just starting to ooze slightly. Transfer to a warm platter and serve immediately while hot, crispy on the outside, and gooey in the center.