Bread Loaf Cannoli with Tomato and Mozzarella

The bread loaf cannoli with tomato and mozzarella are a tasty and easy-to-prepare snack, inspired by Italian flavors. Ideal for an aperitif or a casual appetizer, they combine the simplicity of sandwich bread with the freshness of tomato and mozzarella.

Ingredients

• 6 slices of bread loaf
• 1 buffalo mozzarella (about 125 grams)
• 2 ripe tomatoes
• Fresh basil (to taste)
• Salt and pepper (to taste)
• Extra virgin olive oil
• 1 egg (for breading)
• Breadcrumbs (as needed)
• Oil for frying

Preparation

1. Start by trimming the edges of the bread loaf slices to get clean squares.
2. Slightly roll out each slice with a rolling pin to make it thinner and more manageable.
3. Cut the buffalo mozzarella into slices and the tomatoes into slices or cubes, depending on personal preference.
4. Arrange some tomato and mozzarella pieces on each slice of bread loaf, add a basil leaf, salt, and pepper to taste.
5. Roll up the stuffed bread on itself to form cylinders, as if they were cannoli.
6. Beat an egg in a bowl and prepare another with breadcrumbs.
7. Dip each cannolo first in the beaten egg, then in breadcrumbs, making sure it is well covered.
8. Heat plenty of frying oil in a pan and, once hot, fry the cannoli until golden brown on all sides.
9. Drain them on paper towels to remove excess oil.
10. Serve them hot and crispy!

You can serve these cannoli with a drizzle of raw extra virgin olive oil and some fresh basil leaves on top for an additional touch of flavor and color. The bread loaf cannoli with tomato and mozzarella are perfect to accompany with a nice glass of light and fresh white wine, perhaps a Prosecco or a Pinot Grigio from Friuli, which with its delicate nuances will complete the taste of the dish well.

Enjoy your meal!