Recipes
Sandwiches, toasts, dips and a few things to make with the last of the loaf. Pick a recipe below.
Tomato Basil Bruschetta with Ciabatta
Ingredients
• 1 Ciabatta, sliced into 1” thick pieces
• 1 lb. Fresh tomatoes, diced
• Fresh basil, thinly sliced
• 1 clove garlic, minced
• 1 Tbs Extra virgin olive oil
• 2 Tbs Balsamic reduction
• 1/2 teaspoon sea salt
• Freshly cracked black pepper
Directions
1. In a large mixing bowl, add diced tomatoes, sliced basil, minced garlic, and extra virgin olive oil. Season with salt and pepper to taste, then stir to combine,
2. Afterwards, toast the sliced ciabatta to preference, then spoon the mixture over the toasted ciabatta slices. Finish by drizzling balsamic reduction. Share, and enjoy!
Prosciutto Crostini on Classic Baguette
Ingredients
• 1 Chabaso Classic Recipe Baguette, sliced horizontally, and then into thirds.
• Olive oil
• 3 Tablespoons butter
• 3 sweet yellow onions, thinly sliced
• 4 pears, washed, peeled, cored, and thinly sliced
• 2 Tablespoons balsamic vinegar
• 2 Tablespoons maple syrup
• Ricotta cheese
• 3/4 Cup walnuts, toasted and chopped
• 1/4lb thinly sliced prosciutto
Directions
1. Heat oven to 425°F. Place sliced baguette on foil covered baking sheet, brush bread with olive oil. Bake til golden brown, about 7 minutes.
2. In a large pan, add 2 Tablespoons of the butter, olive oil, and onions to medium-low heat until caramelized, about 20 minutes. Set onions aside in a bowl.
3. Add remaining butter to pan, along with pears. Sauté for about 5 minutes or until tender. Add maple syrup, balsamic, and onions to pan. Season with salt and pepper to taste.
4. Spread ricotta on toasted baguette, top with pear and onion mixture. Layer on a few slices of prosciutto. Sprinkle chopped walnuts on top.
Avocado and Scallion Salsa
Ingredients
• 2 teaspoons coriander seeds
• 2 teaspoons cumin seeds
• 8 scallions
• 4 tablespoons plus 1 cup extra virgin olive oil, divided, plus more for brushing Kosher salt, as desired for seasoning
• 1 red or green chili pepper (such as serrano or jalapeno), sliced
• 1 cup finely chopped parsley
• 1 lemon
• 1 Chabaso Rainin' Grains Ciabatta
• 4 medium avocados, pits removed, sliced
Directions
1. Wash hands with soap and water.
2. Rinse fresh produce under cold running water prior to prepping.
3. Toast coriander and cumin seeds in a dry skillet over medium heat, shaking often, until fragrant and slightly darkened in color [about 3 minutes]. Transfer to a spice mill or food processor. Let cool, then coarsley grind. Set spice mixture aside.
4. Place scallions and 1 tablespoon oil in skillet over medium-high heat, season with kosher salt, and cook, turning occasionally. until softened and deeply charred [about 4 minutes]. Transfer to a cutting board then trim roots and discard. Finely chop scallions and place in a medium bowl. Add reserved spice mixture, chili pepper and parsley.
5. Cut lemon in half. Finely zest and juice one half into bowl. Add 1 cup oil and stir well to combine. Season with kosher salt, to taste.
6. Slice Chabaso Rainin' Grains Ciabatta and toast to desired darkness.
7. To serve, brush with olive oil. Place sliced avocados onto each ciabatta slice and spoon with salsa. Sprinkle with salt, if desired.
Panzanella on Stone-Ground Wheat
Ingredients
• non-stick cooking spray
• 1 CHABASO Stone-Ground Wheat Ciabatta, cut into 1-inch cubes
• 3 tablespoons extra virgin olive oil, divided
• 1 teaspoon ground black pepper, divided
• 3/4 teaspoon kosher salt, divided
• 4 cups prechopped butternut squash
• 1 cup chopped yellow onion
• 1 pound collard greens, rinsed well under running water
• 1/4 cup canola oil
• 1 cup hot water
• 1/2 cup dried cherries
• 1 1/2 tablespoons hot sauce
• 1 tablespoon fresh lemon juice
• 1 tablespoon light brown sugar
• 2 1/2 teaspoons minced garlic
• 2 tablespoons chopped fresh thyme
Directions
1. Wash hands with soap and running water.
2. Rinse all fresh produce items under cold running water prior to prepping.
3. Preheat oven to 375 degrees Fahrenheit.
4. Line 2 rimmed baking sheets with parchment paper and lightly coat with cooking spray.
5. Toss bread with 1 tablespoon olive oil, teaspoon pepper and teaspoon salt in a bowl. Spread out in a single layer on one baking sheet.
6. In same bowl as bread, toss butternut squash with onion, 1 tablespoon olive oil, teaspoon pepper and teaspoon salt. Spread out in a single layer on other baking sheet.
7. Place both baking sheets in oven. Bake bread until golden in color and crisp to touch, about 30 minutes, flipping halfway through.
8. Continue baking squash until caramelized and tender, about 15 minutes longer. Allow bread and squash to cool.
9. Remove ribs from greens and tear greens into 1-inch pieces, equaling 8 cups. Place greens in bowl and toss with 1 tablespoon canola oil.
10. Place hot water and dried cherries in a small bowl. Let soak until rehydrated and drain. Roughly chop and add with squash and toasted bread to bowl with greens. Toss to combine.
11. Combine hot sauce, lemon juice, brown sugar, garlic, remaining 3 tablespoons canola oil, remaining 1 tablespoon olive oil, remaining teaspoon pepper and remaining teaspoon salt in a small bowl.
12. About 10 minutes before serving, toss greens mixture with dressing on a large platter and sprinkle with fresh thyme.
Pine Nut and White Bean Dip with Ciabatta
Ingredients
• ¼ cup pine nuts
• ¼ cup grapeseed or vegetable oil
• 1 garlic clove
• 1 [15-ounce] can cannellini [white kidney] beans, rinsed 1 ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup water
Directions
1. Wash hands with soap and water.
2. Rinse all fresh produce items under cold running water prior to prepping.
3. Set a mesh sieve over a small bowl.
4. Heat a small saucepan at medium-low heat. Add pine nuts and oil and cook, stirring often. Cook until pine nuts are golden brown, about 5 minutes. Tip: cut one pine nut in half to confirm it is cooked all the way through center.
5. Scrape oil and nuts into mesh sieve and drain. Transfer nuts to paper towels.
6. Finely grate garlic into remaining oil.
7. Blend beans, salt. pepper, three-fourths of nuts and water in a blender until very smooth. Gradually drizzle in garlic oil and blend until combined.
8. Transfer dip to a small bowl and top with remaining nuts.
9. Slice ciabatta and toast as desired. Serve bread alongside dip.
Berry French Toast Bake
Ingredients
• 6 large eggs
• 1 and 3/4 cups fat-free milk
• 1 teaspoon sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 loaf Chabaso Cranberry Pecan loaf, cubed
• 1 packaged frozen mixed berries
• 2 tablespoons cold butter
• 1/3 cup packed brown sugar
• Confectioners' sugar and maple syrup
Directions
1. Whisk together first 6 ingredients. Place bread cubes in a 13"x 9" or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight.
2. Preheat oven to 350°. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake, covered, 30 minutes.
3. In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries and then sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean (approximately 30 minutes}. Dust with confectioners' sugar and serve with syrup.
Bifana
Ingredients
Pork Marinade
• 1 thinly sliced pork chop
• 3 tablespoons mostarda
• 2 cloves garlic, thinly sliced
• Olive oil
Bifana
• 1 tablespoon smoked paprika
• Olive oil
• 1 large loaf crusty bread, ends trimmed and sliced in half lengthwise
• Kosher salt
• 1 large red bell pepper, thickly sliced
• 1 red onion, thickly sliced
• 2 chiles, preferably 1 red and 1 green, sliced
• ½ cup chopped cilantro
• ½ lemon
• 2 slices prosciutto
• 1 ball semi-hard sheep’s cheese, sliced ½-inch thick
• Yellow mustard
• Arugula
Directions
1. Place the pork in a bowl and toss with mostarda, garlic and ¼ cup olive oil and let marinate in the refrigerator for at least 30 minutes, longer if you can.
2. Heat a grill or grill pan over high heat, along with a cast iron skillet.
3. In a small bowl, mix smoked paprika with a couple tablespoons of olive oil until smooth; set aside.
4. Generously brush the cut insides of the bread with the paprika oil and season with salt. Place the bread, cut-side down, onto the hot grill. Grill until the bread is deeply toasted--you want it to be nice and crispy to build a base layer for the sandwich.
5. Place the bell pepper, red onion, and chilis into a bowl and season with salt. Add a tablespoon of olive oil to the hot cast iron skillet followed by the vegetables. Toss and add a bit more olive oil, continuing to toss as they brown. Once softened and caramelized, add cilantro, a squeeze of lemon juice then toss to combine. Transfer to a plate and set aside.
6. Lay the marinated pork directly onto the hot grill grates (or grill pan) and season with salt. Brush the pieces all over with the paprika oil then flip after about 90 seconds of grilling. Season again with salt and brush again with more paprika oil.
7. Rub the prosciutto slices with olive oil and lay them on the grill to crisp up.
8. Once the pork slices are cooked through, begin to layer the pork and cheese slices, starting with the largest pork piece on the bottom. Lay a slice of cheese on top of the big pork slice, followed by another pork slice. Repeat with another slice of cheese and the last pork slice, then cover with an upside down pan to melt.
9. Spread a bit of mustard on the insides of the bread. Spoon a generous amount of the pepper mixture onto the bottom slice of bread and lightly season with salt.
10. Once the cheese has melted, remove the pork stack from the grill and set it on top of the peppers. Top with a handful of arugula, followed by the crispy prosciutto. Place the top bread and slice the sandwich in half, serve immediately while the cheese is still melty.
Blueberry Ricotta French Toast Sandwich
Ingredients
• 1 Ciabatta, 4 slices cut 1” thick
• 2 eggs
• 1/4 cup heavy cream
• 1/4 tsp ground cinammon
• 1/2 tsp vanilla extract
• 1/2 cup Fresh ricotta cheese
• 2 Tbs Wild Blueberry jam
• 1 lemon, zested
• 1 cup strawberries, stems removed and sliced
• Powdered sugar (optional)
Directions
1. In a large mixing bowl add eggs, heavy cream, ground cinnamon, and vanilla extract. Whisk to combine.
2. Melt butter or cooking oil in a large skillet over medium heat.
3. Dip each side of the slices of bread into the mixture then transfer to the skillet. Cook 5-6 minutes, flipping halfway through, or until golden brown.
4. When ready, spread ricotta on two of the slices, layer blueberry jam, and strawberry slices, then zest the lemon on top.
5. Sandwich the pieces, dust with powdered sugar, then serve immediately while hot. Enjoy!
Chicken Sandwich with the Works
Directions
1. Pound 2 chicken breasts to 1/2" thickness. Combine 1/2 cup Italian dressing and chicken breasts in a zip-top bag. Allow to marinate for at least 30 minutes or preferably overnight.
2. Preheat grill to medium-high heat. Cook chicken for 5-6 minutes per side, until no pink remains and chicken reaches 165F internally.
3. While chicken is grilling, brush 2 rolls with olive oil and place face down on the grill. Toast lightly.
4. Prepare sauce by adding 1/2 cup mayonnaise, 1/4 cup ketchup, 2tbsp mustard, and 1 tbsp relish to a bowl and mix until combined.
5. Spread each bun with the sauce, add grilled chicken and top with lettuce, tomatoes and onions. Enjoy!
Ciabatta Stuffing
Ingredients
• 6 tbsp. butter
• 8 oz pancetta, cut into ¼ inch dice
• 3-4 garlic cloves, chopped
• 2 large onions, finely chopped
• 1 cup celery stalks, finely chopped
• 1 cup carrots, finely chopped
• ½ cup mushrooms
• 2 tbsp. of fresh rosemary, chopped
• 2 tbsp. fresh sage, chopped
• 1 loaf Chabaso ciabatta, cut into ¾ inch cubes
• 1 cup toasted pecans or walnuts, coarsely chopped
• ¼ cup fresh parsley, chopped
• ⅔ cup grated parmesan cheese
• 1-2 cups canned low sodium chicken broth
• 1 ½ tsp. salt
• ½ tsp. black pepper
• 2 large eggs, beaten
Directions
1. Preheat oven to 350°F. Using non stick cooking spray, coat a 15 x 10 x 2 inch glass baking dish.
2. Melt 2 tbsp. of butter in heavy large skillet over medium heat. Add pancetta and sauté for about 10 minutes, until golden and crisp. Using slotted spoon, transfer pancetta to a large bowl.
3. Melt remaining 4 tbsp. of butter in skillet over medium-high heat and add garlic, onions, celery, carrots, mushrooms, rosemary, and sage. Sautee until the onions are tender, about 10-12 minutes.
4. Remove from heat and stir in nuts and parsley. Add the mixture to the bowl with pancetta.
5. Add cheese and ciabatta bread, toss to coat.
6. Add enough broth to the stuffing mixture to moisten.
7. Season the stuffing with salt & pepper. Mix in the eggs.
8. Transfer to prepared dish. Cover with foil and bake for about 30 minutes or until heated through.
9. Uncover and bake for about an additional 15 minutes, until top is golden & crisp. Enjoy!
Croque Monsieur
Ingredients
• 4 Thick slices of Chabaso Classic Recipe Ciabatta
• 5tbsp Butter
• 1tbsp Flour
• 2/3cup Milk
• Freshly grated Nutmeg
• 6 Slices of Ham
• 4 Slices of Gruyere cheese
Directions
1. Preheat oven to 300°F. While oven is preheating, heat a small saucepan on medium heat.
2. Make Bechamel sauce as follows: Melt 1tbsp of flour. Add flour and whisk vigorously for one minute. Slowly whisk in milk until smooth. Bring to boil and cook til thickened, them add salt and nutmeg to taste.
3. Preheat cast iron or heavy-bottomed skillet on medium heat. Spread two slices of bread with the sauce. Add 3 slices of ham on each side, and top each with slices of cheese. Top each with another slice of bread.
4. Melt remaining butter in pan. Toast sandwiches in pan until golden brown. Top with remaining sauce and transfer to oven until heated through and cheese is bubbling, about 5-10 minutes.
5. Remove from pan, slice in half diagonally. Serve with pickles and a side of Dijon mustard.
Francesinha
Ingredients
• 4 slices thick bacon
• 2 Linguiça sausages
• 2 cube steaks
• 2 cloves garlic, grated
• 1 medium onion, minced
• 1 jalapeño, stem removed and split in half
• 1 bay leaf
• 2 C beef stock
• 1 C light beer
• 2 TBSP tomato paste
• 2 TBSP cornstarch
• 2 TBSP olive oil
• 1 TBSP port wine
• 4 slices thick white bread
• 4 slices Swiss cheese
• 1 TSP salt, plus more for seasoning to taste
• 1 TSP black pepper, plus more for seasoning to taste
• 2 fried eggs (optional)
• 1 TBSP whiskey
Directions
1. Cook the bacon slices on medium heat for 3–4 minutes on each side until crisp. Place them on a paper towel–lined plate.
2. Cut the sausages lengthwise, leaving a hinge for the two halves to stay connected.
3. Tenderize the steaks by pounding them lightly with a mallet. Season generously on both sides with salt and pepper.
4. Fry the sausages in the bacon fat on medium-high heat for 2–3 minutes, until browned on each side. Remove to a paper towel–lined plate.
5. Fry the steaks on each side for 2 minutes for medium doneness. Let rest on a plate.
6. Reserve 2 tablespoons of bacon fat in the pan, and save the rest for another use.
7. Lower the heat to medium and add the olive oil, onion, and garlic to the pan. Sweat for 4–5 minutes until the onions have softened.
8. Add the bay leaf, jalapeño, and tomato paste. Sauté for 1–2 minutes until the paste has darkened to a different shade.
9. Carefully add the beer, port, beef stock, and whiskey, if using. Make sure to scrape the bits at the bottom.
10. Bring it up to high heat. Once boiling, lower to a simmer on medium-low heat for 15 minutes.
11. Turn off the heat. Add salt and pepper to taste.
12. Let the sauce cool completely. Fish out the bay leaf and discard.
13. Blend the sauce with a food processor or immersion blender. Transfer to a small pot.
14. Mix the cornstarch with 2 tablespoons cold water to make a slurry.
15. While stirring, mix the cornstarch slurry into the sauce. Keep the sauce on low heat as it thickens.
16. Preheat your broiler on high heat.
17. Assemble the sandwich by stacking a slice of bread with split sausage, steak, bacon, a slice of cheese, bread, and another slice of cheese on top.
18. Repeat with the second sandwich.
19. Broil the sandwiches for 2–3 minutes, until the cheese is bubbling.
20. Transfer the sandwiches to a lipped plate and smother with a ladleful of sauce.
21. Top with an egg, if using.
Grilled Strawberry Balsamic Chicken Sandwich
Ingredients
• Serves 2
• 2 Chabaso Ciabatta Rolls
• 2 boneless, skinless chicken breasts
• Handful strawberries, sliced
• 2 Tbs balsamic reduction
• 2 handfuls baby arugula
Directions
1. Pre-heat a grill pan over medium-high heat for 2 minutes, add cooking oil
2. Season the chicken breasts with salt and pepper then place chicken breasts into the pan. Allow to cook undisturbed for 4 minutes.
3. Flip chicken breasts, then cook another 3-4 minutes or until internal temperature reaches 165°F. When ready, remove from pan, and allow to rest 3-5 minutes.
4. Slice ciabatta rolls lengthwise in half, lay on grill pan & toast to preference.
5. Add a handful of baby arugula onto the bread. Layer the sliced strawberries, then chicken breasts on top. Drizzle with balsamic reduction, then sandwich together. Enjoy!
Heirloom Tomato Sandwich
Ingredients
• This recipe is best served on Sea Salt Ciabatta roll.
• 1 Sea salt Ciabatta roll
• 2 tablespoons Mayonnaise
• 1 Heirloom tomato
• 1/2 cup Arugula/mustard greens/basil/butter lettuce
• Freshly cracked black pepper
• olive oil
Directions
1. Slice Sea Salt roll in half. Toast lightly if desired. Spread mayonnaise on each half.
2. Slice heirloom tomato into 1/4 inch slices. Place 2-3 slices on the bottom half of the roll. Top with freshly ground black pepper.
3. Place your choice of greens on top of the tomato slices. Drizzle with a teaspoon or two of Olive Oil.
4. Close up sandwich and enjoy.
Homestyle French Toast
Ingredients
• 1 tablespoon maple syrup, plus more for topping
• 1 cup unsweetened almond milk
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Nonstick cooking spray
• 1 Chabaso Cranberry Pecan loaf, cut into thick slices
• Favorite fruit & whipped topping for garnish
Directions
1. Wash hands with soap and water.
2. Gently rub produce under cold running water.
3. Mix maple syrup. almond milk. cinnamon, and vanilla in a large, shallow dish. Place in the fridge to activate for 10-20 minutes.
4. Preheat griddle to medium heat (350F degrees) and grease with nonstick cooking spray.
5. Dip each slice of bread in the batter for about 20 seconds on each side [if your batter is too thick, thin with a bit of almond milk].
6. Place on griddle and cook until golden brown on the underside. Carefully flip and cook until the other side is golden brown as well - 3-4 minutes.
7. Top with desired toppings and enjoy!
8. Note: We went with a whipped topping, fruit. and maple syrup.
Lemon Chicken Ciabatta Sandwich
Ingredients
• Serves 2
• 2 Chabaso Ciabatta Rolls
• 2 boneless, skinless chicken breasts
• 1 tsp cooking oil
• 2 stalks celery, diced
• 1/2 small shallot, diced
• 1/3 cup mayonnaise
• 1 lemon, zested
• 1/2 cup dried cranberries
• 1/2 cup slivered almonds
• 2 handfuls baby arugula
• 1 tsp sea salt
• 1 tsp cracked black pepper
Directions
1. Season the chicken breasts with salt and pepper. Pre-heat a pan over medium-high heat for 2 minutes, add cooking oil, then place chicken breasts into the pan. Allow to cook undisturbed for 4 minutes. Flip, then cook another 3-4 minutes or until internal temperature reaches 165°F. When ready, remove from pan, and allow to rest 3-5 minutes.
2. Meanwhile, use a large mixing bowl to combine celery, shallots, mayonnaise, lemon zest, dried cranberries, and almonds.
3. When chicken is ready to slice, roughly chop into 1/2” cubes, then add to the mixing bowl. Stir to combine, season with salt and pepper to taste.
4. Afterwards, slice ciabatta rolls lengthwise in half. Toast to preference, then add a handful of baby arugula onto the bread. Layer the chicken salad over the greens, then sandwich together. Enjoy!
Meatball Sub Sliders
Ingredients
• 16 frozen meatballs or homemade
• 2 cups marinara sauce
• 8-16 Artisan Petite rolls
• 4 tablespoons country spread
• 1 cup shredded provolone or mozzarella cheese
• 1/4 cup Parmesan Cheese
• Parsley, for garnish
Directions
1. Split rolls horizontally, about 80% of the way. Spread rolls with country spread. Sprinkle with garlic powder, and Parmesan cheese. Toast until golden.
2. While the buns are toasting, heat marinara sauce in a medium sauce pan until heated through. Prepare meatballs according to package instructions. Add meatballs to heated marinara sauce.
3. Place a meatball (depending on the size of the meatballs, maybe more than one) on the roll. Top with a spoonful of sauce.
4. Top sliders with a generous amount of shredded cheese and parmesan. Broil until cheese is melty and bubbly.
5. Remove from oven, top with finely chopped parsley. Enjoy!
Muffaletta
Ingredients
For the Olive Salad
• 1 cup pitted olives, preferably a mix, roughly chopped
• 1 tablespoon minced shallots
• 1 tablespoon minced celery
• 1/2 cup roasted red pepper strips
• 2 tablespoons capers, rinsed, dried, and roughly chopped
• 2 to 3 Italian hot pickled peppers (such as pepperoncini), chopped (optional)
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Kosher salt and freshly ground black pepper
For the Sandwich
• 1 Chabaso Sesame Semolina Mezzo Ciabatta, halved lengthwise
• 4 ounces salami, thinly sliced
• 4 ounces capicola, thinly sliced
• 4 ounces mortadella, thinly sliced
• 4 ounces provolone cheese, thinly sliced
Directions
1. Combine olives, shallot, celery, red peppers, capers, hot peppers (if using) and olive oil in a small bowl. Stir to combine. Season to taste with vinegar, salt, and pepper.
2. Tear out some of the doughy insides of the bread if it’s especially thick, and lay bread slices down face up on cutting board. Spoon olive mixture on both top and bottom halves. Layer meat and cheese onto bottom half, then top with top half. Cut into quarters and serve immediately, or for better flavor, wrap in plastic and allow bread to soak up juices for one hour before serving.
Ricotta and Butternut Squash Toast
Ingredients
• 1 loaf of Chabaso Ciabatta
• 2 cups Butternut squash, peeled and diced into 1/2-inch cubes
• 1 cup Whole milk ricotta cheese
• 1/2 cup Walnuts, halved or pieces
• 8–10 Fresh sage leaves, thinly sliced or left whole for garnish
• 1 tsp Fresh thyme leaves (or 1/2 tsp dried)
• 1/4 tsp Red pepper flakes (adjust for heat preference)
• 3 tbsp Extra virgin olive oil, divided
• Salt and black pepper to taste
Directions
1. Preheat oven to 425°F.
2. Wash and peel butternut squash. Dice and toss with olive oil, salt, thyme, and chili flake. Spread squash out on sheet pan and roast until browned and softened, about 20 minutes.
3. Brush sliced ciabatta with olive oil. Toast until golden brown, about 6 minutes.
4. Dry-toast walnuts in a pan on medium heat. Let cool and roughly chop.
5. Spread ricotta on toast, top with roasted squash.
6. Sprinkle with walnuts and fresh sage leaves.
Ricotta Toast
Ingredients
• 1 Chabaso ciabatta, sliced and toasted
• 8oz Liuzzi ricotta di bufala (or your favorite ricotta)
• 6oz apple butter
• 1.5oz toasted pistachios, chopped
• 1 bunch of sage leaves, lightly fried in olive oil, broken into small pieces
• 1/4 cup of olive oil
Directions
1. Heat oil in medium sauté pan until shimmering. Set a plate down near stove lined with paper towels to drain sage after frying.
2. Add sage leaves to hot oil and turn off heat. Stir the sage with a spotted spoon until it is dark and crispy, about a minute or so
3. Lift sage out of oil with slotted spoon and drain on paper towel lined plate. Season with salt.
4. Spread ricotta di bufala on toasted ciabatta.
5. Spoon on about 1.5 tablespoons of apple butter per piece.
6. Top with pistachios and torn sage leaves.
7. Drizzle on a touch of olive oil.
Roasted Cherry Tomato Tartine
Ingredients
• 1 loaf Chabaso Ciabatta, sliced lengthwise, each half cut into thirds
• 2 small cans of Italian cherry tomatoes, drained (tomato juice reserved for another use)
• 1 pint mascarpone cheese
• 1 head of garlic, peeled and very thinly sliced
• 1 small container of marjoram, picked from stem
• 1/2 cup extra virgin olive oil
• Salt and freshly ground black pepper (to taste)
Directions
1. Preheat oven to broil setting (or highest setting). In a small sauté pan, heat olive oil over medium high heat until shimmering. Add garlic and marjoram then stir. Reduce heat to medium, then toast the garlic and marjoram until golden.
2. Remove pan from heat, and use a slotted spoon to transfer the garlic and marjoram to a paper towel-lined plate to drain. Season lightly with salt. Reserve oil from pan, and transfer to a small bowl.
3. Toss the drained tomatoes with 2 tablespoons of the reserved oil and season with salt.
4. Transfer tomatoes to a foil lined cookie sheet and place under the broiler until skins begin to char and tomatoes shrivel, about 5 minutes. Remove tomatoes from oven and allow to cool.
5. Next, transfer mascarpone to a medium bowl, season with salt. Take half the fried garlic and marjoram mixture, roughly chop, then add to the bowl of seasoned mascarpone. Mix until combined, then set aside.
6. Brush the 6 pieces of ciabatta, cut side up, with remaining garlic and marjoram oil, place on a cookie sheet, then place under the broiler to toast, about 3 minutes. Stay with the bread, rotating as necessary to make sure it toasts evenly. Remove toasted bread from oven, let cool a minute or so, then assemble the tartines.
7. Divide the mascarpone mixture among the 6 toasts, spreading it evenly with a spatula or a butter knife. Gently arrange the charred cherry tomatoes on each toast.
8. Garnish each toast with some of the remaining fried garlic and marjoram, a drizzle remaining oil to garnish. Finish with freshly ground black pepper. Enjoy!
9. Serves 6
Smoky Eggplant Dip on Stone-Ground Wheat
Ingredients
• 4 servings
• 2 medium globe eggplants (about 1¾ lb. total)
• ⅓ cup tahini
• ¼ cup fresh lemon juice
• 3 Tbsp. extra-virgin olive oil, plus more for drizzling
• Kosher salt
• Pomegranate seeds and black sesame seeds (for serving)
Directions
1. Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh collapses, 15–20 minutes. (Alternatively, you can char over a gas burner on medium-high heat, turning occasionally with tongs, 12–15 minutes.) Transfer to a colander set over a medium bowl. Let cool 15 minutes.
2. Remove skins from eggplants (it’s okay if some bits of charred skin don’t come off). Transfer flesh to a sieve set over a bowl and let drain 10 minutes.
3. Transfer eggplant flesh to a food processor; add tahini, lemon juice, and 3 Tbsp. oil and process until creamy; season dip with salt.
4. Transfer dip to a bowl and top with pomegranate seeds and black sesame seeds; drizzle with more oil.
5. Do Ahead: Dip can be made 1 day ahead. Cover and chill.
Spicy Grape Ricotta Crostini with Chabaso Classic Ciabatta
Ingredients
• Chabaso Classic Ciabatta, sliced lengthwise, each half cut into thirds
• 4 oz. Pancetta
• 2 Tbs sugar
• 4 cups red seedless grapes, halved
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tsp freshly ground black pepper
• 1 tsp Sea salt
• 2 cups whole milk ricotta
• Tarragon (optional garnish)
• 1-2 Tbs Extra Virgin Olive oil (for finishing)
Directions
1. Bring a medium skillet to medium heat, then add pancetta. Stir occasionally and cook until crisp, about 3-5 minutes. Afterwards, transfer to a paper towel to drain and cool. When ready, crumble.
2. In the meantime, add sugar and 2 tbs water to the same skillet and bring to a boil until the sugar dissolves, about 2 minutes. Add the grapes, black pepper, and red pepper flakes. Cook until the grapes soften, about 5 minutes.
3. Stir in the crumbled pancetta, and season with sea salt.
4. Meanwhile, toast ciabatta slices 6-8 minutes, or to preference, then divide and layer with ricotta. Add the grape mixture, then garnish with tarragon leaves, and finish with oil. Enjoy!
Super Simple Hummus
Ingredients
• 1 small can chickpeas, drained (reserve liquid)
• 1 clove of peeled garlic
• 2 lemons, zested and juiced
• 1/2 cup tahini
• 1/4 cup olive oil
• 1/2 teaspoon cumin
• 1/8 teaspoon cayenne pepper, or more if you like it spicy
• Salt to taste (start with 1/2 teaspoon)
• 1 Chabaso Ancient Grain Mezzo Ciabatta
Directions
1. Combine all ingredients plus 2 tablespoons of chickpea liquid in food processor until smooth, about 1-2 minutes. Yes, it’s that easy. Add more chickepea liquid to adjust consistency.
2. Spread hummus on toasted slices of Chabaso Ancient Grain Mezzo Ciabatta.
3. Top with thinly sliced cucumber, pickled onions, or any of your favorite crunchy vegetables, toasted seeds, or herbs.
S’mores Crostini
Ingredients
• 1 loaf Chabaso Sweet Potato Mezzo Ciabatta cut into ¼” thick slices
• 4 Tbsp extra virgin olive oil
• 1 tsp kosher salt
• Chocolate bars enough to cover bread
• 1 tsp sea salt
• Marshmallows, about 1-2 per slice of bread
• 1 cup graham crackers crushed
Directions
1. Preheat grill to medium-high heat and coat with grill spray. Drizzle bread on both sides with olive oil, then season with kosher salt. Place directly on grill grates, cover, then cook about 2-3 minutes per side, or until bread is charred and crispy, but not burnt.
2. Place bread on a large tray. Immediately top with squares of chocolate. Chocolate will begin to melt slowly by itself, or you can throw it back on the TURNED OFF grill for 1-2 minutes to speed it up. When chocolate melts, spread to cover toast, then sprinkle on sea salt.
3. Toast marshmallows over a fire, or with a gas burner on your stove. Place marshmallows on metal skewers and hold about 1-2 inches above flame and rotate slowly. Alternatively, you can hold the skewers a few inches over a hot grill, then rotate slowly until charred. Cook to your desired doneness.
4. Sprinkle chocolate with graham cracker crumbs, then place roasted marshmallows on top. Serve immediately
Taleggio Crostini
Ingredients
• 2 tablespoons mild honey
• 1 teaspoon fresh thyme leaves
• 1 crisp red apple, such as Gala or Honey Crisp
• 1/2 lemon
• About 4 ounces taleggio cheese
• 1 Chabaso Ciabatta Baguette, sliced and toasted
Directions
1. Heat the honey and thyme in a small saucepan on stove until bubbling. Remove from heat. Let stand 20 minutes.
2. Slice 1 of the cheeks off the apple, then thinly slice it lengthwise (reserve the remaining apple for another recipe). Rub the apple slices lightly with the lemon to prevent browning.
3. Spread the cheese on the bread slices, then top decoratively with 1 or 2 apple slices. Drizzle with a little of the honey.
Toast with Ricotta, Pistachio and Blueberry Compote, with Chabaso Classic Ciabatta
Ingredients
Blueberry Compote
• 2 cups Blueberries
• 1/2 tsp Vanilla Extract
• 3 Tbs Water
• 3 Tbs Granulated Sugar
• 1 tsp lemon zest
• 1 tsp lemon juice
Toasts
• 1 Chabaso Classic Ciabatta, sliced lengthwise, each half cut into thirds
• 2 cups Ricotta
• Blueberry Compote
• 1/4 cup Pistachios, crushed
Directions
1. In a small saucepan, combine blueberries, sugar, water, and lemon zest. Bring to medium heat, and cook for 10 minutes, stirring frequently until thickened. When ready, allow to cool completely before using.
2. Meanwhile, toast ciabatta slices 6-8 minutes, or to preference, then layer with ricotta. Spoon the compote mixture on top, then garnish with crushed pistachios. Enjoy!
3. Serves 6
Tomato Basil Tartine
Ingredients
• 1 (15-ounce) loaf CHABASO® Stone-Ground Wheat Ciabatta
• ½ cup Extra Virgin Olive Oil
• 1 head garlic, divided
• 4 cups cherry tomatoes
• 1 (8-ounce) container Mascarpone
• 10 to 15 fresh basil leaves
• --ground black pepper
Directions
1. Preheat oven to broil setting (high).
2. Cut Ciabatta in half and then into 6, equally-sized portions. Set aside.
3. In a small sauté pan, heat olive oil over medium-high heat until shimmering.
4. Add garlic and stir, reduce heat to medium and slowly toast until garlic is light goldenbrown in color.
5. Remove pan from heat, remove garlic from pan with slotted spoon and transfer to apaper towel lined plate to drain. Season lightly with salt.
6. Reserve oil from pan, transferring it to a small bowl.
7. Toss tomatoes with 2 tablespoons reserved oil and season with salt.
Tomato Cheddar Soup
Ingredients
• 2 tablespoons olive oil
• 1 cup chopped yellow onion (about 1 medium)
• 2 teaspoons minced garlic
• 1 (28-ounce) can Italian plum tomatoes
• 2 cups chicken or vegetable broth
• ½ cup half-and-half or milk
• 3 sprigs fresh thyme or ½ teaspoon dried thyme leaves
• 8 ounces Cheddar, grated (about 2 cups), plus extra for garnish
• Salt and ground black pepper to taste
Directions
1. With a knife, cut a round hole in the top of the Sourdough soup bowl. Remove, and scoop out soft inner part of bread.
2. In large pot, heat olive oil over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add garlic and stir for 30 seconds. Remove from heat.
3. Add tomatoes, crushing each into smaller pieces with your hand as you add; add remaining liquid from can and stir tomatoes into onion mixture until well combined.
4. Add broth, half-and-half or milk and thyme; stir together well.
5. Return to heat and bring to boil. Adjust heat to maintain simmer, cover pot and cook soup for 15 minutes, stirring occasionally to be sure nothing is sticking to bottom of pot. Remove from heat. Remove and discard thyme stems. Add cheese a handful at a time, stirring each time until cheese is melted.
6. Puree soup in blender until smooth. Return to pot. Season with salt and pepper. Place over medium-high heat and stir until heated through. Serve in Soup bowl topped with additional grated cheddar.
Turkey Apple and Brie Sandwich, with Chabaso Ciabatta Sandwich Rolls
Ingredients
• Chabaso Ciabatta Sandwich Roll, sliced lengthwise
• 1/2 small Apple, thinly sliced
• 1/4 lb. Roasted Turkey, sliced
• 1 oz Prosciutto
• 2-3 oz. Brie
• 1 Tbs Garlic Aioli
• 1 Tbs Cranberry Jam
• 1 Tbs Extra Virgin Olive Oil
• 1 tsp White Balsamic Vinegar
• 1/2 cup Baby Arugula
• 1/4 cup pickled red onions
• 1/4 tsp Sea salt
• 1/4 tsp Freshly cracked black pepper
Directions
1. In a large mixing bowl, combine cranberry jam, olive oil, balsamic vinegar, salt and pepper. Stir to combine and taste test. Adjust as needed. Next, add the baby arugula, and toss to combine.
2. Meanwhile, toast ciabatta slices 6-8 minutes, or to preference, then layer one half with slices of brie. Toast again until melted, about 5 minutes. Spread aioli on the other half in the meantime.
3. When ready, layer prosciutto and roasted turkey over the melted brie, then add apple slices, arugula mixture, and pickled red onions. Sandwich the aioli half on top, then cut the sandwich width-wise in half. Enjoy!
Whipped Feta Spread
Ingredients
• 6 ounces feta, room temperature
• 2 ounces cream cheese, room temperature
• 1 tablespoon fresh oregano chopped
• 1 tablespoon fresh basil chopped
• 1 tablespoon fresh chives chopped
• 1 clove garlic minced
• 1/4 cup olive oil + extra for drizzling
• Juice + zest from 1/2 lemon
• Salt & pepper to taste
Directions
1. Take cheeses out of fridge 1 hour before prepping the recipe.
2. Finely chop herbs and mince garlic. Set aside.
3. Add feta (crumbled) and cream cheese to a food processor. While a food processor works best for this recipe, you can use a bowl and fork, although the spread won’t be as fluffy at the end.
4. Pulse the cheeses to combine. Add the chopped herbs, garlic, lemon juice and zest, and oil. Add pepper to taste. Pulse until everything is combined.
5. Season with salt after tasting the spread. It’s easy to over salt this one.
6. Serve immediately or chill in the fridge for an hour before serving.
7. Best with some toasted ciabatta and a drizzle of good olive oil.