Ciabatta with Parsley Garlic and Parmesan

Crunchy, garlicky, cheesy bread, oozing with extra virgin olive oil. Probably no good for you whatsoever - but it is nice!

Ciabatta with Garlic and Parmesan

When buying Parmesan only ever buy 'Parmigiano Reggiano' if it doesn't have that on it then it's not the same stuff and it wont taste half as good as the real thing. 
How to do it:
Preheat your oven to 200C/400F or Gas 6

Get yourself a nice good quality ciabatta bread and cut in half lengthways.
Drizzle on both bread sides (not the crust side) with a good amount of extra virgin olive oil.

Then use any amount you fancy of the following:
finely chopped garlic
fresh flat leaf parsley
grated Parmesan

Sprinkle over the garlic and parsley. Grate over the Parmesan and put on a baking tray uncovered in your preheated oven for about 10-12 minutes.

Serve immediately.

Ciabatta with Garlic


  1. Oh, this is so great! I can imagine the crunchiness with the garlic and cheese... yummy!

  2. The extra-virgin olive oil makes it seem less guilty but when you're eating garlicky, crusty goodness who the heck cares. :)

  3. Crunchy, garlicky, cheesy..what more could a girl ask for:D

  4. Please give me some! Now I'm craving a good old crunchy, garlicky and cheesy Ciabatta, because of you, Jan!!!!

  5. You just can't go wrong with warm toasted buttery, garlicky and cheesy bread!

  6. Yum - great with a big bowl of spaghetti. Making me hungry!!

  7. How many times have you made this?

  8. Oh yum, tasty looking ciabatta Jan!

  9. Thank you everyone - it was yummy!

    GarlicBOSS - It was the first time I've made this - but why do you ask?

  10. Jan, your recipe isn't willy-nilly. I noticed your selection of choice ingredients. You didn't just say, spread margarine on a slice of Wonder bread, sprinkle it with garlic powder and top it off with Kraft grated parmesan cheese :)

  11. Looks very very yummy Jan! Garlic bread is one of life's simple pleasures!

  12. I would love some too! It looks delicious! :)


Thanks for taking the time to comment - much appreciated.

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