Garlic ciabatta with mozzarella and lettuce recipe
Garlic ciabatta with mozzarella and lettuce
Ciabatta is one of my favourite breads. It's light and has all the goodness of olive oil, with which it's made. This lunchtime munch contains even more olive oil, as well as calcium from the wonderfully smooth mozzarella, important volatile oils and a brilliant aroma from the basil, protective and mood-enhancing chemicals in the garlic, and vitamin C from the lettuce. (Makes 4)
Ciabatta bread: 4 rolls
Garlic: 2 cloves, peeled and halved
Extra-virgin olive oil: 4 tablespoons
Fresh buffalo mozzarella cheese: 275g (drained weight)
Fresh basil: 8 large leaves
Little Gem lettuce: 1, leaves separated
Split the rolls and rub the cut sides with the garlic / Brush with oil / Slice the mozzarella and divide between the rolls / Put the basil, then the lettuce on top and close the rolls / Wrap in foil to serve.
Ciabatta is too crusty for babies. They may like the mozzarella, but leave out the herbs.
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