Ciabatta Loaf

Our Italian ciabatta loaf must be seen and eaten to be believed. A large, soft, and mouthwatering ciabatta loaf perfect for sandwiches, bacon and eggs, or drizzled with olive oil. The best ciabatta loaf outside of Italy.

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Brussels Sprout Caesar with Golden Ciabatta Croutons

Croutons take any salad to the next level. Transform stale or fresh bread into crispy croutons and add crunch and body to your favourite salad. This winter salad uses brussels sprouts and prosciutto to create a satisfying Caesar.

Brussels sprouts provide a nutritional power hit and are less prone to wilting than lettuce drenched in dressing.

INGREDIENTS
  • 6 slices of Ciabatta brushed with oil,
  • torn into 2cm pieces
  • 1⁄4 Cup Extra Virgin Olive Oil
  • 500g Brussels Sprouts, trimmed & thinly sliced
  • 6 slices Prosciutto
  • 2 Shallots, thinly sliced
  • 1⁄2 can Cannellini Beans
  • 1 cup Caesar Salad Dressing
  • 60g Parmesan, shaved
  • Seasoning
METHOD
  • Pre-heat oven 180°C.
  • Prepare ciabatta and spread out across a lined
  • baking tray. Bake for 10-15 minutes until
  • golden and crisp.
  • At the same time, lay prosciutto across a lined
  • baking tray, drizzle with a little oil and bake for
  • 5-10 minutes, until crispy.
  • In the meantime, toss brussels sprouts, shallots,
  • and cannellini beans together with salad
  • dressing.
  • Season to taste.
  • To serve, fold through croutons and prosciutto
  • and sprinkle over parmesan shavings.
Download Recipe

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