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January 22, 2018

Mediterranean Ciabatta – delicious hot or cold!

Posted on June 30, 2015 by in cheese, vegetarian

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MediterraneanMediterranean cuisine or style of cooking fits me like a glove. I love all the flavors form this region. I think in my previous life, I lived somewhere in the Mediterranean.

My favorite herbs such as basil, thyme, oregano, parsley, sage and mint are associated with dishes from the Mediterranean. Add to that tomatoes, garlic, anchovies, artichokes and olives and I am in a Mediterranean heaven. Quite frankly, I think I could happily follow a vegetarian lifestyle if I lived in this region.  A good old South African Braai, is what makes me weak in the knees though.

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Last week, I was lucky to find a whole  assortment of  tomatoes at Woolworths. Different shapes and sizes and colors and I could think of nothing more delicious than a ciabatta stuffed with the flavors of the all my . The ciabatta was delicious to eat cold, with extra-virgin olive oil from Olyfberg 

When I put it in the sandwich press, it my heart missed a beat. Oozing Mozzarella, soft juicy tomatoes. need I say more.

Mediterranean Ciabatta

serves 4

Ingredients

1 big ciabatta – cut in half lenghtwise

250 ml pasta sauce of your choice

about 250 ml small tomatoes in different colors – cut in half and quarters

10 pitted black olives

10 capers or caper berries

a few basil leaves

200 g Mozzarella – cut into cubes – or use bocconcini

salt and pepper to taste

a drizzle of  Olyfberg Olive oil

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Method

Cut the bread in half, lengthwise. Spread the pasta sauce on both halves. Pack the ingredients in the bottom half of the bread. If you are eating the bread cold, simply cut in thick slices and serve, or wrap in brown paper, tie up with string and take on your next picnic.

If you want to eat it warm with maybe a spicy tomato soup, simply place the to half of the bread on the filling, place on a baking sheet and bake for 10-15 minutes at 180 C. Alternatively, press it in your sandwich press and toast to perfection.

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One Response to “Mediterranean Ciabatta – delicious hot or cold!”

  1. Rosemary 2 July 2015 at 3:12 am #

    Nina this recipe looks great!

    And I totally agree with a South African braai. I am in Oz at the moment and a real South African braai, with charcoal, is really what I need!


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