Search Results for “ciabatta

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27118
ciabatta

Ciabatta

I recently learned that ciabatta was first introduced in Italy in the 1980s. This is remarkable when you think of how common ciabattas an...

by Lionel Vatinet

15968
crostini

Crostini

I’ve always thought of crostini as small bruschette but this isn’t completely correct, as they are usually made with white bread instead ...

by Jamie Oliver

27119
soup-bowls

Soup Bowls

At La Farm Bakery, I use ciabatta dough to make sturdy, edible bowls to hold our soups. The presentation always draws an “ooh” or even an...

by Lionel Vatinet

27120
focaccia-with-herbs-salt-amp-olive-oil

Focaccia with Herbs, Salt, & Olive Oil

This recipe takes a plain focaccia dough and adds a light but very savory topping. In Italy, focaccia is frequently “dimpled” or poked wi...

by Lionel Vatinet

20940
ciabatta-rolls

Ciabatta Rolls

These simple rolls are the perfect shape for pressed sandwiches, with a crisp crust and an interior that’s soft but not so thick and cott...

by Daniel Leader and Lauren Chattman

Comments (6)
1498
pesto-crostini

Pesto Crostini

Put half the garlic into a pestle and mortar or a food processor. Add a bit more garlic if you like, but I tend to stick to about half a ...

by Jamie Oliver

973
tuscan-bread-salad

Tuscan Bread Salad

Stale crusty bread doesn't have to go to waste when you know how to make this substantial salad, known as panzanella. Good with cold meat...

by Victoria Blashford-Snell and Brigitte Hafner

747
scallop-and-pesto-crostini

Scallop and Pesto Crostini

These stylish canapès can also be served as a simple appetizer. Good with a dry white wine.

by Victoria Blashford-Snell and Brigitte Hafner

3338
taleggio-with-rosemary-grapes-on-focaccia

Taleggio with Rosemary Grapes on Focaccia

Although this recipe calls for plain focaccia, sometimes this Italian flat bread can be hard to find. If you can't find the plain versio...

by Laura Werlin

20127
marinated-sesame-tofu-on-ciabatta

Marinated Sesame Tofu on Ciabatta

Forget thinking that tofu lacks taste. In this recipe, it's marinated overnight to soak up the most intensely delicious flavor and then r...

by Robert W. Surles

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