John Myers
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Roasted Ciabattino with Tomatoes, Onions and Feta
The perfect roasted ciabattino with tomatoes, onions and feta recipe with a picture and simple step-by-step instructions.
Also:
- 4 Discs Ham, cooked and smoked
- 2 medium-sized Tomatoes, red, fully ripe
- 4 small Onions, red
- 40 g Feta
- 4 Pinches Salt
- 4 Pinches Black pepper, fresh from the mill
- 4 tsp Extra virgin olive oil
- 4 tbsp Extra virgin olive oil
To garnish:
- 1 tbsp Dill, fresh
- Flowers and leaves
- Wash a tomato, remove the stems, peel and quarter them lengthways, remove the green stem and the grains. Cut the quarters lengthways into approx. 4 mm wide strips and cut them crosswise into 4 mm wide pieces. Match the smoked ham a little with the ciabattino. Cap the small, red onions at both ends, peel and cut across into 1 mm thick slices. Fan out as desired. Crumble the feta a little.
- Cut the ciabattino in half horizontally. Toast the halves with the cut face down in a pan with the olive oil until light brown. Cover with the ham, spread the tomato pieces on top and garnish with the onion rings and feta. Season with pepper, salt and the olive oil.
- Place on the serving plates, garnish, serve while still warm and enjoy
Attachment:
- For the recipe for the ciabattino, see: Four ciabattino for bruschetta
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