Italian Ciabattas



This is one of my favourites. A really nice lunchtime treat, and great to make mini ones as a canape. The secret to these being ‘great’ is to use the freshest and best Mozzarella that you can find. The mixture of parma ham, Mozerella tomato and basil is heaven. 


1 medium sized Ciabatta (cut in half lengthways) 

1 tablespoon olive oil 

4 thinly sliced pieces of parma ham

2 medium sized tomatoes

1 fresh large ball of mozzarella 

Bunch fresh basil 

Freshly ground black pepper 

– serves two for lunch –


1. Pre-heat the oven to gas mark  6 and pop in the ciabatta, crust sides down. Cook for approx 5 minutes, or until the ciabatta has begun to crisp up 

2. Remove the ciabatta from the oven and place onto a baking tray. drizzle the olive oil over the bread and then cover with the parma ham. Return to the oven for 1 minute

3. Remove the ciabatta again and layer the mozzarella then tomato and season well with the black pepper. return to the oven for 2 minutes, or until the mozerella has begun to melt 

4. Remove from the oven, sprinkle over the basil and return for a final 30 seconds to allow the basil to wilt. 



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