Garden Gate Kate's Notes:
Expand3 cups cubed multigrain bread Ask a question about this ingredient
4 sprigs fresh rosemary, leaves only Ask a question about this ingredient
2 garlic cloves, minced Ask a question about this ingredient
sea salt and freshly cracked black pepper to taste Ask a question about this ingredient
1/2 cup whole wheat flour Ask a question about this ingredient
1 pound bocconcini (small mozzarella balls) Ask a question about this ingredient
2 cage-free eggs, beaten Ask a question about this ingredient
extra virgin olive oil for sautéing Ask a question about this ingredient
2 cups cherry tomatoes Ask a question about this ingredient
1/2 medium onion, cut into wedges Ask a question about this ingredient
1 garlic clove, peeled Ask a question about this ingredient
extra-virgin olive oil Ask a question about this ingredient
sea salt and freshly cracked black pepper to taste Ask a question about this ingredient
2 tablespoons shredded fresh basil Ask a question about this ingredient
1/2 teaspoon crushed red pepper flakes Ask a question about this ingredient
To prepare mozzarella balls, place bread pieces in a food processor, and pulse until you have about 2 cups coarse bread crumbs. Stir in rosemary and garlic. Season with sea salt and cracked black pepper. Dip mozzarella in whole wheat flour, shake off excess. Dip mozzarella into egg, then coat in seasoned multi-grain bread crumbs. Place on a tray; set aside in the freezer.
Ask a question about this stepPreheat oven to 425F. To make roasted cherry tomato dipping sauce, set tomatoes, onion, and garlic on a roasting tray. Drizzle with extra-virgin olive oil and season with sea salt and cracked black pepper. Roast for 15 to 20 minutes, until the tomatoes are slightly caramelized on the top. Remove from oven and transfer to a food processor and puree. Transfer tomato mixture to a pot and simmer, uncovered, over low heat until thick and creamy.
Ask a question about this stepPour extra-virgin olive oil into a large skillet and heat on medium-high heat. Remove mozzarella balls from the freezer. Sauté a few mozzarella balls at a time for 3 to 4 minutes, until golden brown and cheese is just beginning to melt. Drain on pepper towels. Serve with roasted cherry tomato dipping sauce.
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Stephanie is the Head Recipe Tester of Food52.
