Grilled Italian Bread
Votes: 2
Time: 16 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Serve grilled ciabatta slices for lunch or as an appetizer, replacing regular bread. Drizzle them with olive oil and rub them with garlic and fresh tomato while they're still hot. This delicious, crispy, and aromatic bread will add a Mediterranean flair to any dish you serve it with.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 loaf of ciabatta
- 1.5 tbsp. l. olive oil
- 2 large cloves of garlic
- 1 tomato, cut in half crosswise
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Cooking the dish according to the recipe:
- Heat a grill pan over medium-high heat. Slice the ciabatta bread in half lengthwise. Then cut each half into 1-inch-wide slices. Toast them (in batches, if necessary) cut-side down until golden and crisp, about 2 minutes. Working quickly, drizzle the toasted sides with olive oil. Rub the toasted bread with the garlic cloves, then rub with the tomato slices. It's important to do this while the bread is still hot or warm, otherwise the garlic won't soak into it. Season with salt and black pepper and serve warm.
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