Grilled Ciabatta: Crisp Bread with Olive Oil
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Instructions 👩🍳
Step-by-step:
- Prepare the ciabatta: Cut the baked ciabatta into slices and brush the cut surfaces with olive oil. Find the exact details in the illustrated recipe.
- Toast on the grill: Place the slices on the grill and turn them as the surfaces brown. Move the bread away from flare-ups so it becomes crisp without developing burnt edges.
- Serve the bread: Take the ciabatta off the grill when the surfaces are toasted. Arrange the slices without piling them tightly together, so the crust stays crisp, and serve as a barbecue side.
Grilled ciabatta with olive oil and crisp edges
Warm ciabatta brings crunch to the barbecue table. Its airy center has room for a spoonful of dip, while the toasted edges give you something to bite into. Olive oil and a short turn on the grill make this baked loaf an easy side to share.
Start with a baked ciabatta loaf
Use fully baked ciabatta and slice it for toasting. A light brushing of olive oil adds flavor without soaking the cut surface. Garlic and herbs are optional finishes.
Toast the surface without drying the center
Medium heat suits this brief toast. Watch for lightly browned surfaces and grill marks, and check the underside as you go. If a piece darkens too quickly, move it away from the hottest area or lift it off. Aim for crisp edges and an airy center.
Use clean tongs and suitable heat-resistant grill gloves near hot equipment. Keep the bread and its serving plate separate from raw meat, its juices, and utensils used for it. Let the toast cool briefly before handling and serving.
Pair the crunch with tender vegetables
Serve the slices alongside dips or salad, adding wet toppings close to eating so the toast keeps its bite. They also make a crisp companion to roasted pointed cabbage with tarragon and pecorino: the tender cabbage contrasts with the toasted bread. Keep perishable dips chilled until serving.
Tips for evenly toasted slices
- Cut similar slices: Comparable pieces are easier to watch together.
- Brush lightly: Spread the oil across the surface instead of leaving one soaked patch.
- Have the plate ready: You can remove each slice as it reaches the toastiness you like.
Optional garlic or herbs
Rub the toasted bread with garlic for a more pronounced flavor, or finish with herbs. You can leave some slices plain when serving several dips. For a topping variation, add prepared tomato bruschetta close to serving.
Prepare ahead and toast near serving
Slice the loaf ahead and keep it covered until needed; follow any storage instructions on the bread packaging. Toast near serving time for the best contrast of crisp surface and soft center. Let unused plain toast cool before storing it covered, and keep perishable toppings separately refrigerated.
Frequently asked questions
Do I need to make ciabatta dough?
No. This preparation uses an already baked ciabatta loaf, sliced and toasted on the grill.
When does the olive oil go on?
Brush the slices lightly before grilling.
Why is the bread becoming too hard?
It may be toasting longer than needed. Watch the surface and remove slices once crisp and lightly browned.
Should I add dip before grilling?
Serve dips alongside the finished toast or add them close to eating, so the bread keeps its texture.
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