Toasted Ciabatta. Toasted ciabatta and soup. This recipe is like creating a GIANT crouton that you can happily dunk repeatedly. I love croutons, so it is no wonder when you supercharge a crouton by way of a ciabatta I am one happy, clappy lady!
Ok, so this is not a recipe per se, this is more of a sharing of an idea for a side or a snack. Its not complicated, it doesn’t require ANY cooking skills, and to be quite frank I toyed with idea of not even including it here, but hey, IT TASTES DELICIOUS, so that is reason enough for me to blog about it.
What do I do?
- Cut open your ciabatta roll
- Lightly coat both sides with a little sesame oil, that has been mixed with “mixed herbs” and a pinch of “good with everything sea salt”
- Place the oiled side down on a very hot, hot griddle pan to get those lovely charred strips. Keep the ciabatta’s on the griddle for as long as you like, ( I like mine crispy and crunchy) then flip them over and do the reverse side, (remember to lightly oil the over side also)
- Voila! you have yourself a tasty little side to jazz up your midweek soupy lunch!
So simple and soooooo tasty. Feed me Seymour!
always good to hear about someone’s ideas! Thanks for sharing 🙂
What a great idea, a huge crouton! Unwieldy for salad, maybe, but PERFECT for soup.