Stuffed Ciabatta Garlic Bread – Great with Antipasto

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Great with a big salad or antipasto
Stuffed Garlic Bread

Stuffed Ciabatta Garlic Bread

Stuffed Ciabatta Garlic Bread makes a great appetizer or side for a big salad.

We are very lucky living in Glendale, where there is a wonderful bakery that makes the best bread, 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.

Since the bread is small but rather flat and elongated, I knew it would be perfect for Stuffed Garlic Bread to go with our Antipasto Salad with Original Brown Derby Dressing.

Suggestions on Making Stuffed Ciabatta Garlic Bread

When making this, you could use a relatively soft Italian bread or even sourdough would work well. Choose the cheeses that you like. Some sun-dried tomato would be good with this. Some homemade pesto would be another option. If you want to have an alfresco dinner with the grill, then wrap the bread well with foil to void burning it. Enjoy!

I highly recommend using Penzey’s Tuscan Sunset instead of Italian seasoning.  It’s the perfect blend and I find myself using it a lot. It’s salt-free and has a much fresher flavor.

Let’s Make Stuffed Ciabatta Garlic Bread

Stuffed Ciabatta Garlic Bread

Stuffed Garlic Bread

Great with a big salad or antipasto
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings (slide to adjust): 4
Cuisine: Italian
Difficulty: Easy
Calories per serving: 254kcal

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  • 2 Ciabatta loaves
  • 3 slices Cheddar cheese, (not processed)
  • 1 large garlic clove
  • ½ stick butter, cut into small pieces
  • 1 tablespoon Parmesan cheese
  • ¼ teaspoon Tuscan Sunset
  • ¼ teaspoon paprika
Ingredients necessary for the recipe step are in italic.


  • 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.


Calories: 254kcalCarbohydrates: 26gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 34mgSodium: 375mgPotassium: 72mgFiber: 1gSugar: 0g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!
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