CIABATTA FLORENTINE

Ciabatta Florentine image

Provided by Nor Mac

Time 1h5m

Number Of Ingredients 14

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GARLIC OIL
1 c olive oil
5 clove chopped fresh garlic
2 tsp dried basil
1/2 tsp oregano
1/4 tsp red pepper flakes
3/4 tsp sea or kosher salt
BREAD
1 loaf ciabatta bread
16-24 oz fresh or shredded mozzarella
1/2 c jarred roasted red bell peppper drained and chopped
1/3 c chopped sundried tomatoes packed in oil
1 1/2 c lightly cooked fresh spinach ( you may use frozen thawed as well)
1.7 ounces pinenuts toasted

Steps:

1. Place the oil into a small sauce pan over medium heat. Add the chopped garlic.
2. When oil gets hot. But, not boiling. Turn burner off. ( do not boil) Do not let garlic turn dark brown. That means the garlic is burnt. You just want it to sit in the hot oil for about 30inutes. Stir occasionally.
3. Add in that remaining ingredients. Remove from burner. Set aside.
4. Heat oven or toaster oven to 400°. Place Pinenuts on a baking sheet. Toast until light golden brown. Keep an eye on them. They toast up quickly. Remove from oven to cool. Set aside
5. Prep: Finley slice and chop red bell pepper. slice and chop sun-dried tomatoes. Mix together in a bowl and drain.
6. Slice Ciabatta bread into about 16 slices. About 3/4 inch thick. Place on baking sheet. Place in 400° oven until lightly toasted on top. Turn bread and iightly toast. remove from oven.
7. Top each slice with garlic oil , mozzarella, sun-dried tomato, red pepper and spinach. Place back in oven.
8. Bake until mozzarella is melted and hot. Remove from oven and sprinkle with pinenuts. Serve hot!
9. Note: you will probably have some oil left over. Strain garlic from oil before storing in fridge for up to five days. You may use oil for bread dipping, or other!