Florentine Ciabatta

Name: Florentine Ciabatta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 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

I came up with this appetizer because of my love for white pizza. I've served this ciabatta pizza at many holiday parties, and it's always a big hit among both children and adults. —Noreen McCormick Danek, Cromwell, Connecticut

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.