Bread and Better

Bread and Better

Thursday, 23 June 2016

Garlic Ciabatta

This recipe is a great way of using up left over stale bread, and turning it into something delicious. If you don't have any ciabatta, you could use a baguette or couple of flutes. You can include the garlic butter in other dishes too, it tastes great stirred into steamed veggies or served on-top of a steak.



Makes 1 garlic ciabatta. Serves 4.

For the bread:
1/3 of Ciabatta recipe, baked and cooled (or one large shop bought ciabatta)

For the garlic butter:
150g salted butter, softened
2 large cloves of garlic, crushed or finely chopped
1 handful of chives, finely chopped


Prepare the butter by mixing the softened butter with the garlic and chives.
Place the butter onto a large sheet of clingfilm, and wrap tightly into a sausage shape.
Freeze the butter for at least an hour, or until it has hardened.
When the butter has hardened, pre-heat the oven to 180 degrees c.
Cut slits into the surface of your ciabatta, around a couple of inches apart, making sure you don't cut all the way through.
Slice the butter into small discs and place into the slits on the ciabatta.
Bake the garlic bread for around 15 minutes, or until the butter has melted and the bread is crisp and golden.
Serve warm, straight from the oven.

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