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Florentine Ciabatta

I came up with this appetizer because of my love for white pizza. I've served my ciabatta pizza at many holiday parties, and it's always a big hit among both children and adults. —Noreen McCormick Danek, Cromwell, Connecticut
  • Total Time
    Prep: 20 min. + cooling Bake: 15 min.
  • Makes
    16 servings

Ingredients

  • 1/2 cup olive oil
  • 2 garlic cloves, minced
  • 3/4 teaspoon dried basil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon dried oregano
  • Dash crushed red pepper flakes
  • 1 loaf (16 ounces) ciabatta bread, cut into 16 slices
  • 1/3 cup chopped oil-packed sun-dried tomatoes
  • 1/3 cup chopped roasted sweet red peppers
  • 1/4 cup frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 cups shredded mozzarella cheese
  • 1/3 cup pine nuts, toasted

Directions

  • In a small saucepan, heat oil over medium heat. Add garlic; cook 1 minute. Remove from heat: stir in seasonings. Cool completely.
  • Preheat oven to 400°. Place bread on ungreased baking sheets. Bake until golden brown, 5-7 minutes on each side. Spread with garlic oil. Top with sun-dried tomatoes, roasted peppers and spinach; sprinkle with cheese. Bake until cheese is melted, 3-5 minutes longer. Sprinkle with pine nuts. Serve immediately.
Nutrition Facts
1 slice: 200 calories, 12g fat (3g saturated fat), 8mg cholesterol, 258mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 5g protein.
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Reviews

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Average Rating:
  • Butcher2boy
    Feb 13, 2020

    Great idea! The only thing I didn't like was the whole pine nuts. I will make this again, but going to put all the ingredients except the cheese in my food processor so the pine nuts can be smaller. I also used fresh spinach.

  • Cindy
    Feb 6, 2020

    This was great for our "Fun Food Friday" and a movie. What I did differently was mix all the toppings together and used fresh raw spinach, then topped with cheese. Next time I'm going to send the pine nuts through the grinder.