METHOD (makes up to *8 bruschetta)
Using the ingredients listed under “DOUGH”, make two ciabatta loaves following the instructions on the pack.
When completely cold, cut each loaf across in half, then divide each half across again to make eight Bruschetta bases.
Place each base cut surface up, onto a foil lined baking tray. Open the chopped tomatoes and allow to lightly drain whilst preparing the bread bases.
Using the “TOPPING” ingredients, crush the garlic with a little salt and work this into a “cream” consistency. Drizzle each Bruschetta base with olive oil and smear over the garlic “cream”.
Pile each base with chopped tomatoes, followed by the fresh basil leaves and a sprinkling of ground black pepper. Finally, top with slices of Mozzarella cheese.
Bake in a preheated oven at 230°C (450°F Gas Mark 7-8) for 12-15 minutes, placing tray towards the upper half of the oven. Bake until well heated through and the cheese is bubbling and lightly browned.
Take care when removing from the tray as the topping is extremely hot.
NOTE: * If only 4 Bruschetta are required, simply half the “TOPPING” quantities and freeze the other bake Ciabatta loaves wrapped, to use at a later date.
“Hi Deb Just tried making this bread and wow great Ciabatta 1st time. This is by far the easiest bread i have made and quite frankly dont understand why anyone would use a bread making machine!"
John Currie
Each May, the people of Predappio Alta congregate historically to create the greatest bruschetta. The locals and visitors to this event marvel at a huge bruschetta that rests on a serpentine like table that seems to snake it's way through the town streets. Their bruschetta starts in the main square, inches its way past the local church and towards the castle. Every year it gets a little closer! Now, with with our Ciabatta, you can create your own (smaller version) at home.