We are very lucky living in Glendale, where there is a wonderful bakery that makes the best breads, including a Ciabatta bread. When I picked Spane up this afternoon, and needed some things at the store, I passed by the bread aisle and couldn’t help smelling the fresh bread.
This bread was pillow soft with a crisp crust very reminiscent of the true Ciabatta bread found in the Lake Como region of Italy. It is nothing like the stuff that comes from mass bakeries.
Recipe: Stuffed Garlic Bread
- 2 Ciabatta loaves
- 3 slices Cheddar cheese (not processed)
- 1 large garlic clove
- 1/2 stick butter, cut into small pieces
- 1 tablespoon Parmesan cheese
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon paprika
- Have ready a baking sheet covered with foil. Preheat the oven to 425.
- Put the garlic clove into a small food processor and process it until the pieces are very small.
- Add the butter and process.
- Add the Parmesan, Italian seasoning and paprika and process. Set aside.
- Cut the very top off each of the Ciabatta loaves. Set aside.
- Remove some of the inside of the bread, not a lot.
- Stuff the inside of the bread with the slices of cheese, breaking them up as needed.
- Use a spatula to spread the garlic butter mixture on the reserved top, and on the side openings of the bread.
- Replace the top of the loaf.
- Bake in the oven for 10 minutes, then set the top to the side, reduce the heat, and bake until the inside of the bread is bubbling.
- Serve hot, but advise guests that the bread is hot.
One loaf will feed one person if served with a salad. A more substantial meal one loaf will feed two.
You could use mozzarella or a combination of cheese to stuff the inside of the bread.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 2
Culinary tradition: Italian
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.