Garlic & Herb Ciabatta Toast

The Ingredients

Ciabatta Bread (1 Loaf)
Extra Virgin Olive Oil
Garlic Salt
Coarse Black Pepper
Salted Butter (Kerrygold)

The Recipe

I believe that food brings people together. Because of that, I’ve intentionally designed my kitchen in the way that I’ve intentionally designed my life…to facilitate community. When you come into my kitchen (or my life), you’ll find thoughtfully designed spaces that promote good conversation and meaningful fellowship centered around hearth and home.

In our home, people gather while I cook. Seated at the kitchen bar, in the breakfast nook, or huddled around the island…we laugh, joke, decompress, lament, regret, and hope as the reality of life is tempered by the stability of community.

A significant part of the intentional design of our life…and our home… rests upon the little things that make conversation and relationship possible. One of those little things is an appetizer.

There are soooo many reasons to make crusty bread.

I often use this as an a general appetizer because it’s quick, inexpensive, and easy to prepare. That said, it also pairs so well with dishes like my Boston Lager Beef Stew.

Preheat your oven to 350.

Using a whole Ciabatta loaf (I usually purchase mine from Sprouts Farmer’s Market), Cut the loaf into reasonably thin pieces. I usually cut shoot for something around 1/3 inch. At that thickness the bread will toast well, but still be easy to handle.

Brush a light coat of Extra Virgin Olive Oil on a baking pan. I have a pan that I use specifically for this purpose…specifically because it will tarnish the pan over time.

I regularly keep a selection of Extra Virgin Olive Oils from Italy, Spain, and Greece in my kitchen because I use them daily. Any of the three types will work well and I use them interchangeably.

Place the ciabatta slices on the baking pan. Using a brick of Kerrygold butter, place a generous slice on each piece of bread. Drizzle with Olive Oil and sprinkle with Garlic Salt, Coarse Black Pepper, Oregano, Rosemary, and Sage. In the absence of the last three spices, an Italian blend will do the job admirably well.

Place in the oven and bake for 10 minutes at 350 for crustier bread. 8 minutes for softer bread. Plate and serve.

Published by Matthew Scraper

Marathoner | UMC Minister | Veteran Sniper | Fiercely Cherokee

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