Take the freshest rectangular ciabatta rolls you can find and slice them in half. Drizzle all sliced rolls with best quality olive oil you have on hand. Slice plump ripe tomatoes and layer on the bread, followed by torn fresh basil leaves. Salt and pepper to taste. Top with a nice bit of chervil goat cheese, sliced, and a few thin slices of fresh mozzarella. Dust with your choice of Italian spices, I just used a bit of parsley from the garden and the dried Italian spice.
Now here’s the trick: wrap each one, tightly, in cling wrap and refrigerate overnight. This allows your simple flavors to meld together. The next day, unwrap them, throw ‘em on a baking sheet, and bake at 400 for about 15 minutes, or until the edges of the bread crisp a bit and the cheese melts.
ciabatta rolls?….i dont think we have those here
what i do is grab a slice of bread…cover it in chorizo…cover the chorizo in cheese…and cover the cheese in piri piri herbs
then throw it in the oven till i can smell it in the living room
its delicious
oh wait…. by ciabatta rolls you mean just a ciabatta?
we has those
We have small square rolls, larger flat rectangular rolls, and bread made out ciabatta. Creative local bakers.
over here a ciabatta is just a ciabatta
tho they do come in 2 sizes…square or bigly
but it still a big light bread,,,,kinda like french stick
When I was growing up we are caprese all the time, but I didn’t know it was called that. It was just side my grandmother would throw together with tomato and basil from the garden.
This looks like a delicious sandwich. I like things that are prepped in advance. Goat cheese is a nice change from mozzarella. I will be eating this.