Real Recipes From Real Home Cooks ®

ciabatta florentine

(2 ratings)
Recipe by
Nor Mac
Northern, MA

This is a appetizer I created. It reminds me of a garlic white pizza. It is absolutely delicious. If you like mozzarella and tomato appetizers. You will also love this one. I topped Ciabatta bread slices with garlic herb infused oil, mozzarella cheese, sun-dried tomatoes, roasted bell pepper, spinach and toasted pinenuts. This a delicious appetizer,. You have got to try this. You won’t be sorry! It would also be great for a light lunch or dinner. From my home to yours. Enjoy!

(2 ratings)
yield 16 pcs
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For ciabatta florentine

  • 1 c
    olive oil
  • 5 clove
    chopped fresh garlic
  • 2 tsp
    dried basil
  • 1/2 tsp
  • 1/4 tsp
    red pepper flakes
  • 3/4 tsp
    sea or kosher salt
  • 1
    loaf ciabatta bread
  • 16-24 oz
    fresh or shredded mozzarella
  • 1/2 c
    jarred roasted red bell peppper drained and chopped
  • 1/3 c
    chopped sundried tomatoes packed in oil
  • 1 1/2 c
    lightly cooked fresh spinach ( you may use frozen thawed as well)
  • 1.7 ounces pinenuts toasted

How To Make ciabatta florentine

  • 1
    Place the oil into a small sauce pan over medium heat. Add the chopped garlic.
  • 2
    When oil gets hot. But, not boiling. Turn burner off. ( do not boil) Do not let garlic turn dark brown. That means the garlic is burnt. You just want it to sit in the hot oil for about 30inutes. Stir occasionally.
  • 3
    Add in that remaining ingredients. Remove from burner. Set aside.
  • 4
    Heat oven or toaster oven to 400°. Place Pinenuts on a baking sheet. Toast until light golden brown. Keep an eye on them. They toast up quickly. Remove from oven to cool. Set aside
  • 5
    Prep: Finley slice and chop red bell pepper. slice and chop sun-dried tomatoes. Mix together in a bowl and drain.
  • 6
    Slice Ciabatta bread into about 16 slices. About 3/4 inch thick. Place on baking sheet. Place in 400° oven until lightly toasted on top. Turn bread and iightly toast. remove from oven.
  • 7
    Top each slice with garlic oil , mozzarella, sun-dried tomato, red pepper and spinach. Place back in oven.
  • 8
    Bake until mozzarella is melted and hot. Remove from oven and sprinkle with pinenuts. Serve hot!
  • 9
    Note: you will probably have some oil left over. Strain garlic from oil before storing in fridge for up to five days. You may use oil for bread dipping, or other!