Ciabatta Florentine

Nor Mac


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 votes

16 pcs
15 Min
50 Min



  • 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!

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