Smoke Grilled Tomato and Mozzarella on Ciabatta

1 Beefsteak Tomato, Thick Sliced

2 pcs Lupara “OVOLINI” Buffalo Mozzarella, Thick Sliced

1 pc Fresh Ciabatta, Sliced in Half – Sandwich Style and Brushed with Genesio Extra Virgin Olive Oil

1 Whole Rosemary Sprig

Place 2 cups of mesquite wood smoking chips in a bowl of water. Soak for 30 minutes and drain.

Place mozzarella slices onto a piece of aluminum foil and place rosemary sprig between slices.

Preheat charcoal grill. Once coals are ashed over, place chips directly onto coals. Allow 1-2 minutes for chips to thoroughly begin smoking.

Once there are no more flames, place tomato slices around the outer edges of the grill and cover.

After about one minute, open the grill, turn the tomatoes over and place the foil with mozzarella and rosemary onto the center of the grill. Cover.

After another minute or two, remove tomatoes from the grill and replace with Ciabatta, oiled side down. Check consistency of mozzarella. Remove when it begins to soften and melt.

Allow Ciabatta to toast lightly. Remove Ciabatta from grill, top with cheese and tomatoes (remove rosemary sprig) and enjoy!