Ciabatta au pesto de tomate

Preparation

1. Using a bread knife, cut slits into the ciabatta loaf without slicing all the way through (stop at about 2/3 of the thickness). Space the slits 2–3 cm apart. 
2. Gently open the slits to make filling easier. Drizzle a few drops of BasilicOlio into the slits and season with a pinch of salt, pepper, and oregano. 
3. Place the ciabatta on a baking sheet lined with parchment paper. Bake in a preheated oven at 410°F (210°C) for 5 minutes to lightly toast the bread. 
4. Remove the bread from the oven and generously coat the inside of the slits with tomato pesto sauce. Insert a strip of mozzarella and a slice of salami or prosciutto (or both for extra flavor) into each slit. 
5. Return the bread to the oven at 410°F (210°C) for an additional 5 minutes, or until the cheese begins to melt and the edges of the bread are golden brown. 
6. Once out of the oven, sprinkle the bread with chopped parsley and add a few fresh basil leaves for a fragrant touch. Finish with a drizzle of balsamic vinegar for added flavor. 

Serving suggestion: 

Serve this stuffed ciabatta as a side dish or a main course with a green salad for a hearty, flavorful meal. 

Bioitalia Tip: Pair this recipe with LimonOlio, Bioitalia’s extra virgin lemon-infused olive oil, for a unique and refreshing flavor contrast.