CROSTINI DI MOZZARELLA (recipe should be tripled or more according to number of guests) 4 servings 4 1/2 inch slices French bread, halved diagonally 3 ounces mozzarella, cut in 1/4 inch slices 1 tbsp all purpose flour 1 cup milk 2 egg yolks 1/2 cup freshly grated Parmesan cheese 2 tbsp vegetable oil fresh lime wedges Ali-Oli Sauce Preheat the oven to 350 F. Top bread with the mozzarella, trimming the cheese to fit. Sprinkle flour over the cheese. Whisk milk and yolks in a bowl. Dip both sides of 1 cheese covered bread slice into egg mixture, holding the cheese in place. Allow excess to drip off. Dredge in Parmesan cheese, coating completely. Repeat with remaining cheese covered bread, egg mixture and Parmesan. Heat oil in heavy large nonstick skillet over Medium High heat. Arrange crostini in batches in the skillet, cheese side up. Cook until golden brown, about 1 minute. Turn bread over and cook until the other side is golden brown. Transfer to heavy large already greased baking sheet, cheese side up. Bake for 2 minutes. Transfer to serving trays. Serve, passing lemon wedges and Ali-Oli Sauce.
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