Garlic-Rubbed Ciabatta Crisps
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
- 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
- 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!
© Macarons and Mimi
This Week's Recommended Kitchen Utensil
Check out one of my favorite Fryer Skimmers on Amazon! With its long handle and generous size, this skimmer is great for frying everything from french fries to falafel. It’s even handy for straining a small batch of pasta. And it’s less than the price of lunch! -Shannon
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Macarons and Mimi