I paired these two ingredients last week in my cichette Venetian style appetisers. Since I had a fair bit of each ingredient left they resurfaced in last night’s supper, a speedy tray of ciabatta mini pizzas.
Ciabatta keeps for a good week unopened in the fridge. I often buy a loaf if I’m anticipating guests who may or may not definitely be coming and not sure which day either. Everything else bar the cheese is store cupboard so it’s a very flexible appetiser or light meal that I first featured as sun blush tomato mini pizzas.
And if it turns out your guests are not coming after all, you can freeze the ciabatta until they do.
Ciabatta pizza with salami and chilli pesto
1 ciabatta loaf sliced into 2cm slices
around 15 sun blush tomatoes (1 per slice)
around 15 slices of small salami (1 per slice – I used Three Little Pigs’ Yorkshire salami)
half a jar of chilli pesto – I used Sacla’s version
1 and a half balls of mozzarella sliced into 1cm semi circles
Preheat the oven to gas 6 / 200c.
Arrange the ciabatta slices on a baking sheet lined with parchment paper.
Spoon each slice with enough chilli pesto to just cover it.
Arrange a sun blush tomato, disc of salami and chunk of mozzarella onto each slice.
Bake for 15 minutes and serve immediately. You can put the mini pizzas ready beforehand and just bake at last moment.
With thanks to Sacla and Three Little Pigs for product samples.
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