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Grilled Caprese Ciabatta recipe

Grilled Caprese Ciabatta recipe

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  • Recipes
  • Dish type
  • Side dish

A simple homemade pesto is spread on sliced ciabatta, then topped with sliced tomato and mozzarella, before being grilled to perfection. Serve as finger food or an appetiser.

76 people made this

IngredientsMakes: 16 slices

  • 125g fresh basil leaves
  • 125ml olive oil
  • 2 cloves garlic, peeled
  • 4 tablespoons toasted pine nuts
  • 4 tablespoons grated Parmesan cheese
  • 450g ciabatta bread
  • 3 plum tomatoes, thinly sliced
  • 225g mozzarella cheese, sliced

MethodPrep:25min ›Cook:5min ›Ready in:30min

  1. In a liquidiser or food processor, puree the basil leaves, olive oil and garlic. Mix in the pine nuts and Parmesan cheese. Continue processing until desired consistency is reached.
  2. Preheat the grill.
  3. Slice ciabatta to desired thickness. Spread a layer of pesto on each slice. Top with plum tomatoes and mozzarella cheese.
  4. Place topped bread slices in a single layer on a large baking tray. Grill for 5 minutes or until cheese is bubbly and lightly browned.

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Reviews & ratingsAverage global rating:(90)

Reviews in English (66)

by JENN_77

Yummy, I used a baguette. I would have given it 5 stars if you instructed to lightly toast the bread first. (The pesto/tomatoes make it soggy. Pesto was fantastic, I used basil and parsley mixed and added a little salt and pepper. I have plenty pesto left over for tomorrows dinner which I will toss with pasta and shrimp alfredo. FYI - pine nuts are also called pignoli nuts and you can find them near your olives, pickles etc. or in your pasta sauce section in your supermarket. I toasted in small non skillet by itself for a minute or two.-15 May 2006

by PuffNoodle

These are so freaken good! My husband and kids love these so much that I have to double the batch each time I make them. I agree with the last review, you can get away with less olive oil.-23 Aug 2004


Awesome! My fiance doesn't prefer basil but loves this! Always the first to go at parties! Use fresh moz and makes a difference! Also, use baguette slices lightly toasted on both sides to avoid soggines. Watch pines nutss , as they burn very easily!Thanks for the great recipe!-08 Oct 2006

Recipe: Caprese ciabatta bread Perfect

Caprese ciabatta bread – Roasted garlic bread is layered with ripe tomatoes, fresh basil, and soft mozzarella cheese — then Spread the butter on the cut sides of the bread, sprinkle with rosemary, and place on a baking sheet. QUETRITION'S HEALTHYBITE COOKING SHOW – Que prepare's a quick and easy caprese salad on toasted garlic ciabatta bread This video was produced by. Cut the ciabatta rolls open and spread the bottom half with the pesto. When you’re new to the world of pots and pans, paring knives and strainers, and peelers and spatulas, start by mastering these beginner cooking skills.

Grilled Ciabatta Sandwich With Homemade Pesto [vegetarian], The Ultimate Vegetarian Breakfast Sandwich. This soft, chewy ciabatta with huge pockets in the crumb is an absolute dream! Ciabatta Bread Recipe recipe: Found in response to a request for a bread machine recipe for Ciabatta Bread. Delicious Caprese ciabatta bread menu and strategy is really a culmination of the small recommendations I`ve realized over the past 4 years. Caprese ciabatta bread happens to be a week-end cooking challenge, which is to express you`ll need a number of hours to perform it, but once you`ve got the technique down you can cook more than one set at a time for household picnics or just to own cold leftovers to eat from the fridge on a whim.

In this case, I am likely to show you how to make Caprese ciabatta bread DIY with simple ingredients, exactly like Chinese restaurants. My Caprese ciabatta bread recipe is the best on the planet!

I will even educate you on how to utilize up leftover steamed rice and allow it to be into an appetizing, cheap, and flavorful meal for the entire family!

I tried using somewhat less water than normal, which has been proposed elsewhere. It helped only a little sometimes, but different situations, I had to incorporate more and more water whilst the quinoa was cooking. Then, the dry quinoa assimilated way an excessive amount of the dressing I added later.

Can I cook Caprese ciabatta bread?

Whether your home is by yourself or are a busy parent, locating the full time and power to prepare home-cooked foods can seem such as for instance a complicated task. By the end of a stressful day, eating dinner out or purchasing in might experience such as the fastest, easiest option. But comfort and processed food may take a substantial cost in your mood and health.

Restaurants often serve more food than you need to eat. Many eateries function parts that are 2-3 times bigger compared to suggested dietary guidelines. That encourages you to consume significantly more than you would in the home, adversely affecting your waistline, blood stress, and risk of diabetes.

When you prepare your own meals, you have more get a handle on over the ingredients. By cooking yourself, you are able to make certain that you and your family eat fresh, nutritious meals. This assists you to appear and sense healthiest, boost your power, support your weight and mood, and enhance your sleep and resilience to stress.

You can make Caprese ciabatta bread using 5 ingredients and 3 steps. Here is how you cook it.

Ingredients of Caprese ciabatta bread:

  1. It’s 1/4 of ciabatta baguette.
  2. You need 1 of Roma tomato.
  3. Prepare of Basil pesto.
  4. It’s of Mozzarella cheese.
  5. You need 2 tablespoons of balsamic vinaigrette.

It is one of the best breads I make! Making ciabatta bread is not as difficult as you think—just follow Generously sprinkle the surface of the bread dough with flour. Photo "Delicious Caprese Garlic Ciabatta Bread" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. This easy recipe for Ciabatta Bread will give you a rustic Italian bread with just the use of a stand mixer.

Caprese ciabatta bread instructions:

  1. Cut 1/4 of loaf of bread 1/2 inch slices. Place on baking pan and toast 8 minutes on 350..
  2. Spread pesto on each piece And top with mozzarella. Dice tomato and let soak in balsamic about 5-7 minutes..
  3. Place tomatoes on top of bread and serve..

No kneading is required for this classic ciabatta bread. Find ciabatta caprese stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. This ciabatta, meaning "slipper," which the loaves resemble, is a classic Italian bread. This ciabatta recipe for traditional Italian bread is made the authentic way with a biga, or starter, and turns out a.

It’s cheaper to eat junk food than Caprese ciabatta bread

Initially view, it might look that eating at a fast food cafe is less expensive than making a home-cooked meal. But that is rarely the case. A examine from the University of Washington School of Community Wellness unmasked that people who prepare at home are apt to have healthier overall food diets without larger food expenses. Another examine unearthed that regular house chefs used about $60 per month less on food than those who ate out more often.

I do not know how to prepare Caprese ciabatta bread

  • If you’re intimidated by the chance of planning a home-cooked supper, it’s crucial to consider that cooking is not an specific science.
  • It’s generally completely OK to skip a component or change a very important factor for another Caprese ciabatta bread.
  • Look online or buy a simple cook book for quick formula ideas.
  • As with such a thing, the more you make, the higher you’ll become. Even if you’re a complete beginner in the kitchen, you’ll soon master some quick, healthy meals.

What formula should I personally use for Caprese ciabatta bread?

Basic oils like canola, plant and peanut fat have larger smoke points, making them suitable for frying chicken. Find out more about choosing the right gas for frying.

What must and must not be done when preparing Caprese ciabatta bread

  • Make certain everything is frozen in a sealable container or bag.
  • Meat particularly must be effectively wrapped.
  • Make bread straight from freezer, anti-waste strategy urges.
  • Remember that such a thing that’s a top water content, like lettuce, will not be the identical following being freezing and then defrosted.
  • Attempt to freeze every thing when at its freshest. Defrost meat extensively before cooking, but other things such as for instance bread for toasting could be baked straight from the freezer.
  • Never refreeze natural beef that has been frozen and then thawed – you are able to, but, freeze baked beef that has been icy when raw.
  • Make certain the freezer isn’t loaded so whole that air can’t circulate.

Strategies for getting started!

Start with fresh, healthy ingredients. Baking sugary treats such as for instance brownies, cakes, and biscuits won’t help your quality of life or your waistline. Likewise, putting an excessive amount of sugar or salt may transform a wholesome home-cooked dinner
in to an detrimental one. To make certain your meals are good for you as well as being delicious, begin with balanced components and taste with spices rather than sugar or salt.

Stock up on staples. Substances such as for instance rice, dinner, coconut oil, herbs, flour, and inventory cubes are basics you’ll probably use regularly. Maintaining drinks of tuna, beans, tomatoes and bags of frozen greens readily available may be valuable in rustling up fast dinners when you are sent for time.

Provide your self some leeway. It’s ok to burn up the rice or over-cook the veggies. After a few tries it are certain to get simpler, quicker, and tastier!

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic glaze (see Tip), divided
  • 1 tablespoon chopped fresh basil, plus more for garnish
  • 2 cloves garlic, grated
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 1 pound chicken cutlets
  • 1 cup shredded part-skim mozzarella cheese
  • 1 small tomato, thinly sliced

Preheat grill to medium-high or heat a grill pan over medium-high heat.

Combine oil, 1 tablespoon balsamic glaze, basil, garlic, pepper and salt in a small bowl. Brush the mixture on both sides of chicken.

Oil the grill rack or pan. Grill the chicken until it easily releases from the grill or pan, 3 to 4 minutes. Flip and top with mozzarella and tomato. Grill until the cheese is melted and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 3 to 4 minutes more. Drizzle with the remaining 1 tablespoon balsamic glaze and sprinkle with more basil, if desired.

Balsamic glaze is made by cooking down balsamic vinegar until it’s very thick, yielding a more concentrated, sweeter flavor. You could make your own, but to save time we opt for store-bought here. Find it in well-stocked grocery stores with other vinegars.

Ingredients for Caprese sandwich

Full recipe with amounts can be found in the recipe card below.

  • Bread. I used a whole ciabatta but you can use any bread you prefer.
  • Mozzarella. I used both low-moisture mozzarella and fresh mozzarella. Buffalo or Fior di Latte are both good options.
  • Tomatoes. Use ripe, in-season tomatoes.
  • Basil Pesto.

More tips for how make the best burrata cheese bread:

TIP #1: When grilling the bread, grill on medium-high and keep an eye on it. You want grill marks but you don’t want it to burn.

TIP #2: When assembling the bread on the grill, make sure that you have all of the ingredients handy so you can do it quickly and shut the lid to keep in the heat.

TIP #3: The residual heat from the grill should melt the cheese nicely. If the cheese isn’t melting with the grill off, use indirect heat by setting the bread on one side and turning the opposite burner on.

Can’t get enough caprese? Check out these other twists on the Italian classic:

Looking for more cheese bread recipes? I’ve got you covered!

Note: This recipe was originally published in 2013. It was updated with new tips, photos, nutrition facts and a video in 2020.

“Caprese” Grilled Cheese with Prosciutto on Ciabatta April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This is No. 8. See all of our grilled cheese sandwiches >> here << . When we were first introduced to it, we couldn’t go to an Italian restaurant and not order the Caprese salad, a plate of red ripe tomatoes, fresh basil, and soft, rich, creamy buffalo mozzarella… We’ve since gotten over the newness of the Caprese and find ourselves allowing other salads and antipasti into our Italian meals, but that doesn’t mean we don’t still love the sweet, herbal and creamy combination. We threw it all onto sliced ciabatta bread to make a grilled cheese sandwich this month. Ciabatta seemed like the natural bread choice. We sliced a thin layer of the ciabatta crust off the top (and gave it to our TasteSpotting mascot), just so we could get maximum olive oil and butter soakage into the bread. Instead of fresh basil and tomato (which we would have done if it were the height of the season right now), we spread pesto-y version of both on each slice of bread: a garlicky kale/walnut pesto for the “green” and a roasted red pepper pesto for the red (someone in the TasteSpotting family is allergic to tomatoes). In addition to the thick rounds of buffalo mozzarella, we added shredded regular mozzarella as the melt-y cheese, as well as some prosciutto.

“Caprese” Grilled Cheese with Prosciutto on Ciabatta


piece of ciabatta loaf, about 5-6 inches long
1-2 tablespoons basil pesto (we used kale instead)
1-2 tablespoons sun-dried tomato pesto (we used red pepper instead)
½ cup shredded mozzarella cheese
3 ¼-inch thick slices buffalo mozzarella
2-3 slices prosciutto
1 tablespoons softened butter
1 tablespoon olive oil
salt and pepper to taste


Slice the ciabatta bread across the middle about ½-inch from the bottom. Slice a thin layer (the crust) off the top.

Spread one slice of bread with green pesto and the other slice with red pesto. On the bottom slice of bread, add about hald the shredded mozzarella, then slices of buffalo mozzarella, then prosciutto, then the rest of the shredded mozzarella cheese. Close the sandwich with the other slice of bread. Gently press the sandwich together.

Heat 1 tablespoon olive oil in a frying pan over medium low heat. Add the butter and allow to melt. Cook the sandwich slowly in a skillet or on a griddle on one side until golden brown. Turn and brown the second side.

This sounds delicious. It would be nice if we could be able to print all of your recipes. Thanks for posting them.

OMG this sounds so good. You just answered my $100,000 question of the day….what is for dinner tonight. Going to try this. Can’t wait for dinner. YUMMMMMMMMMMMMM

looks like fun i will be trying this thanks

I like to use mayo, olive oil, or marg to spread the inside of the bread and grill it until crispy. Then turn over so the cooked side is up, fill as directed, and then toast the outside while the cheese melts. Just adds a bit more texture and substance to the inside, and more crunch for those who like it.

Caprese Grilled Cheese

Caprese means from Capri, the storied island off the western coast of Italy belonging to the region of Campania.

Traditional insalata caprese contains only raw tomatoes, fresh mozzarella, sweet basil, extra virgin olive oil and a sprinkle of good sea salt. Many variations on the internet contain vinegar, but this is blasphemous, as the strong acidity will overpower the tang of the tomatoes and the subtle flavors of the fresh cheese. Anyway, turning the salad into a hot sandwich is heretical enough without fundamentally altering the source material. This recipe is an attempt at a faithful translation. On the other hand, we don’t want to tell anyone what to do. If you want to use pesto, dried or cooked tomatoes, or even the blasphemous vinegar, have at it. But first try to get the basic elements in balance.

Though you could use cooked or dried tomatoes, we like to leave them raw. Stray too far into cooked territory and you lose the character of a caprese, flirting instead with a sort of french bread pizza or calzone. Raw tomato, however, contains a lot of liquid that can threaten the toastiness of your sandwich. In order to keep the bread from getting soggy, slice the tomato thinly, and fry the bread in perhaps a bit more olive oil than you might normally use for a regular grilled cheese.

The one major innovation here is to fry the basil. Flash fried herbs are fun and pretty, whereas warmed fresh basil turns brown. Just make sure the oil isn't too hot.

This sandwich is vegetarian friendly and perfect for a quick light lunch, dinner, or even cut up in smaller pieces for a canapé.

  1. Ingredients
    • 2 tomatoes, sliced about 1/2 inch thick
    • 2 - 4 tbsp olive oil
    • 4 tbsp pesto sauce
    • 4 oz Arla® sliced Fontina cheese
    • 4 oz Arla® sliced Havarti cheese
    • 12 - 15 basil leaves
    • 8 slices whole grain bread
  1. Instructions
    1. Heat a large griddle or skillet over medium heat.
    2. Brush the outsides of each slice of bread with olive oil, then brush the other side with pesto. Layer sandwich with one slice of Havarti and Fontina cheese, followed by tomatoes and basil. Finish with a slice of bread. Place sandwiches in the prepared griddle until cheese is melty and each side is golden, about 3-5 minutes per side. Serve immediately.

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    • Grilled Chicken Caprese is slightly different than your traditional caprese salad or chicken made in the oven. It is grilled giving it an amazing flavor and then topped with the deliciousness of melted mozzarella cheese, diced fresh tomatoes, thin sliced avocados and fresh basil.
    • The Chicken is then topped with a balsamic glaze and placed on a grilled piece of ciabatta bread. Perfect for lunch or dinner.

    This Grilled Caprese Chicken can also be served over pasta or eaten by itself if you are looking for a lighter lunch option. It would go great with an Easy Avocado Tomato Cucumber Salad, Grilled Corn on The Cob, or a Strawberry Avocado Spring Salad. All options that can be used for lunch or dinner.

    Cooking the chicken

    • After flattening the chicken, lightly coat it with olive oil then season with salt, pepper, and Italian seasoning.
    • Preheat your grill to medium-high heat. Then cook the chicken for around 3-4 minutes per side until cooked through
    • Use an instant read digital thermometer to ensure the chicken is cooked to an internal temperature of 165° F.
    • In the last minute or two of cooking top the chicken with the mozzarella cheese and close the lid to allow the cheese to melt.
    • Top with the chopped tomatoes, a heaping tablespoon of pesto, and some finely grated parmesan cheese before serving.


    1. Place tomato slices on a sheet pan. Drizzle with olive oil and add salt and pepper. Broil for 3-5 minutes. Remove tomato slices from pan and set aside.
    2. Cut ciabatta square in half horizontally to yield 2 – 4&rdquox4&rdquo slices. Spread pesto on one piece of the bread and aioli on the other. Layer with mozzarella slices, roasted tomato slices and fresh basil leaves. Grill on panini grill, or toast on flat-top grill turning occasionally, until cheese is melted. Remove from grill, open sandwich and add avocado slices. Slice in half diagonally. Drizzle plate with balsamic vinegar and arrange sandwich halves. Serve.

    *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

    As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados