5 slices maple bacon, chopped 1
cup ciabatta bread, cut into 1/2 -1 inch cubes 1 large shallot, coarsely chopped 12 - 15 sage leaves
Not exact matches
1/2
cup brine - cured black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1 small garlic clove, chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3
cup mayonnaise 2 (6 - ounce) cans tuna in olive oil, drained and any large chunks broken into smaller pieces 4 (7 - inch - long)
ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves of crusty
bread 3/4
cup fresh flat - leaf parsley leaves
* About 2
cups packed torn sourdough (or
ciabatta)
bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
Or wake up on the weekend with a little runny egg, bacon, and toasty
ciabatta bread and a giant
cup of coffee.
Ingredients 1 large loaf
ciabatta or other rustic Italian
bread, sliced 2 small cucumbers, halved, and sliced 2 large plum tomatoes, seeded and chopped (or you can use cherry) 1/2 lb buffalo mozzarella or buccacini, roughly torn into pieces 1
cup basil leaves, roughly torn salt to taste
1/4
cup extra virgin olive oil 1/4 tsp red pepper chile flakes plus extra for sprinkling 2 cloves garlic, smashed (skins removed) 1/2 loaf
ciabatta or other crusty Italian
bread, sliced on the bias (diagonally to maximize surface area), about 1/2 - inch thick 2 ripe avocado, pitted, removed from skin, and cubed 1 tbsp fresh lime juice Kosher salt and freshly ground black pepper
My uncle, a retired bakery shop owner, has spent a lifetime perfecting two skills — making crusty
ciabatta bread and brewing a smooth
cup of espresso.