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….