in Italy

Ciabatta topped with mozzarella, tomatoes and basil

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Ingredients for 2 servings:

  • 1 ciabatta (500 g)
  • 2 pkt. mozzarella (125 g each)
  • 5 tomatoes
  • 7 basil leaves
  • 4 tbsp olive oil
  • 1 tsp Balsamic vinegar di Modena
  • 1 pinch of salt
  • 1 pinch(s) of pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

light summery variation to usual baguettes

Preheat oven to approximately 200°C (top/bottom heat). Slice the tomatoes and mozzarella. Rinse the basil briefly under running water. Cut the ciabatta in half (like a breakfast roll), brush each half with 1 tablespoon of oil. Distribute the tomato slices between the halves, drizzle with 1 tablespoon of oil and a little balsamic vinegar, and season with salt and pepper to taste. Cover all halves with the mozzarella slices. Bake for approximately 15 minutes. Place a container of water next to the ciabatta to prevent it from drying out. Remove from the oven and place the basil leaves on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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