Pesto Ciabatta

Name: Pesto Ciabatta
Ingredients: 1 tbsp store-bought or homemade pesto (see my recipes); 1 loaf Italian ciabatta (or gluten free ciabatta); 50 grams sun dried tomatoes; 50 grams parma ham or proscuitto; 1/2 tbsp extra virgin olive oil; 1 tsp sea salt; 1 tsp crushed black pepper; 50 grams toasted pine nuts (optional); 1/2 packages fresh basil leaves (torn); 50 grams sliced parmesan (optional)

10 ingredients

4 steps

Ingredients

1 tbsp store-bought or homemade pesto (see my recipes)
1 loaf Italian ciabatta (or gluten free ciabatta)
50 grams sun dried tomatoes
50 grams parma ham or proscuitto
1/2 tbsp extra virgin olive oil
1 tsp sea salt
1 tsp crushed black pepper
50 grams toasted pine nuts (optional)
1/2 packages fresh basil leaves (torn)
50 grams sliced parmesan (optional)

Directions

1

Slice the ciabatta in half and pre-set the oven to high before toasting the bread for c.5 mins - be careful not to burn it.
2

You may also want to toast some pine nuts if you have them which will go excellently with the pesto.
3

Spread the pesto and extra virgin olive oil (if needed) on the bread, and add the slices of parma ham/proscuitto, sun dried tomatoes, and remaining ingredients.
4

Enjoy.