Caprese Ciabatta Toast
1 loaf ciabatta bread/rolls
2 tablespoons Annona Gourmet Extra Virgin Olive Oil
3 garlic cloves, minced
pinch dried red pepper
1 carton (about 25) cherry tomatoes
1 carton (about 3 oz) mozzarella balls
1/2 cup fresh basil
pinch salt and pepper
2 tablespoons Annona Gourmet Extra Virgin Olive Oil
3 garlic cloves, minced
pinch dried red pepper
1 carton (about 25) cherry tomatoes
1 carton (about 3 oz) mozzarella balls
1/2 cup fresh basil
pinch salt and pepper
Preheat oven to 350 degrees (or, if you don’t want to use the oven because it’s too hot, turn on grill to medium heat).
Split ciabatta in half (cut into long, thin pieces if using loaf). Mix together olive oil, garlic and a pinch of salt and pepper and brush onto ciabatta loaves. Place loaves on a cookie sheet (or directly on grill) and bake (or grill) 5-6 minutes, or until crispy.
In the mean time, slice cherry tomatoes and mozzarella balls in half and toss with olive oil, pinch of salt and pepper, and chopped basil.
Remove bread from oven, top with tomato and cheese mixture and enjoy!
Split ciabatta in half (cut into long, thin pieces if using loaf). Mix together olive oil, garlic and a pinch of salt and pepper and brush onto ciabatta loaves. Place loaves on a cookie sheet (or directly on grill) and bake (or grill) 5-6 minutes, or until crispy.
In the mean time, slice cherry tomatoes and mozzarella balls in half and toss with olive oil, pinch of salt and pepper, and chopped basil.
Remove bread from oven, top with tomato and cheese mixture and enjoy!
This would be wonderful with a little drizzle of Annona Gourmet Black Currant Balsamic Vinegar!
*Recipe from Fork in the Road
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