Ciabatta stuffed with mozzarella and tomatoes
This ciabatta stuffed with mozzarella and tomatoes can be prepared in advance for picnics, parties, trips to the seaside etc. It’s very simple – yet very satisfying – very Italian!
Ingredients
Method
- Drain the mozzarella then dry with paper towel and cut into thin slices. Slice the tomatoes.
- Carefully cut the top of the ciabatta creating a lid. Using your fingers, scrape out the inside of the bread, and brush the inside with olive oil.
- Fill with layers of mozzarella, tomato slices and basil leaves, then season and drizzle with some oil. Repeat the layers until the pocket is full.
- Put the “lid” on, then wrap the loaf tightly with foil. Put it on a plate and chill in the fridge. Place some weight on the top it, to press down (eg milk cartons, tins).
- Few hours later or the next day, remove the loaf from the refrigerator. Just before serving, unwrap and cut 1 inch thick slices.