Garlic-Rubbed Ciabatta Crisps

Garlic-Rubbed Ciabatta Crisps

May 10, 2019   |  by Shannon   |   Recipes

Here is the incredibly easy and delicious recipe for the garlic-rubbed Ciabatta crisps I mentioned in my last recipe post.  These are so good!

The first time I made these, Mary Jeanne was hesitant to try them, as she generally is with any new food.  But after one bite, she was a fan!

These little crisps are now a snack I make for her on a weekly basis, by her request!  If we don’t have a loaf of bakery bread in the house on any given afternoon she asks for “the crispy things,” I know that we will be making a mother-daughter outing to Whole Foods or Trader Joe’s to choose a loaf of bread the following day!

We really like using Ciabatta bread for this recipe, but any loaf of good bakery bread will do.  Sourdough, French baguettes, whatever your bakery has will be excellent!

As usual, I am going to beg that you use freshly ground parmesan!  Just put the parmesan block in your food processor and process until it is fine.

For the basil chiffonade, simply take your basil leaves, lay them on top of each other, and then roll them up so it looks like you’ve got a little basil cigar.  Then take your knife and slice that basil cigar so you end up with thin little ribbons of basil.

If you don’t have fleur de sel on hand, a pinch of sea salt will work just fine.  But I highly recommend investing in a little canister of fleur de sel.  This brand is my favorite!  (And look how cute it is!)  This inexpensive French finishing salt truly puts the perfect finishing touch on so many things, from these crisps to roasted potatoes and vegetable dishes.  Fleur de sel is also a great way to finish off salty and sweet desserts, such as salted chocolate chip cookies or brownies.  Yum!!!!

So make these tasty crisps and enjoy them with salads, pastas, or as a snack all by themselves!

Garlic-Rubbed Ciabatta Crisps

Here is the incredibly easy and delicious recipe for my garlic-rubbed Ciabatta crisps. These are so good!
Prep Time10 mins
Cook Time15 mins
Course: Side Dish, Snack
Cuisine: American, French, Italian
Keyword: Bread, Crisps, Parmesan
Servings: 6

Ingredients

  • 1 loaf Ciabatta, very thinly sliced
  • 3-5 garlic cloves, smashed
  • ½ cup- ¾ cup Parmesan, freshly ground
  • 5-7 basil leaves, chiffonade
  • Fleur de sel, to taste

Instructions

  • Preheat the oven to 375 degrees
  • Smash the garlic cloves with your knife, and rub the garlic over each slice of bread. The juice from the garlic will flavor the bread perfectly. I usually use one large garlic clove per 3 slices of bread.
  • Now sprinkle the ground parmesan over each slice of bread to preference.
  • Follow the parmesan with the basil, place about 3-5 ribbons per slice of bread.
  • Now sprinkle each slice of bread with a bit of fleur de sel. This step makes a huge flavor difference, but a little bit goes a long way!
  • Lay all the bread slices on a large baking sheet, and bake at 375 degrees for 15 minutes, until the parmesan has turned golden the basil is dark green, and the bread is starting to brown.
  • These are great as a snack by themselves, or as a side to salads or pasta dishes. Enjoy!

Notes

We really like using Ciabatta bread for this recipe, but any loaf of good bakery bread will do. Sourdough, French baguettes, whatever your bakery has will be excellent!
As usual, I am going to beg that you use freshly ground parmesan! Just put the block in your food processor and process until it is fine.
For the basil chiffonade, simply take your basil leaves, lay them on top of each other, and then roll them up so it looks like you’ve got a little basil cigar. Then take your knife and slice that basil cigar so you end up with thin little ribbons of basil.

© Macarons and Mimi

I’m Shannon, thanks for visiting!  When I’m not on an adventure with my 3 year old, I’m developing plant-based recipes or watching a Classic Film!

Macarons and Mimi

Macarons and Mimi

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May 19, 2019

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