Easy-to-Make Ciabatta with Pesto, Sun-Dried Tomatoes, and Burrata

Ciabatta with Pesto, Sun-Dried Tomatoes, and Burrata

Ingredients:

For the Pesto:

• 1-2 garlic cloves

• ⅓ cup extra virgin olive oil

• Juice of 1 lemon

• 2-3 cups kale (or substitute with arugula or spinach)

• ½ cup hemp seeds (or pinenuts or walnuts)

• Generous pinch of coarse salt

• Black pepper or red pepper flakes to taste

• ⅓ cup freshly grated parmesan or romano cheese

For the Ciabatta:

• Take & Bake ciabatta or French loaf (homemade sourdough would be amazing too)

• Olive oil for drizzling

• 1 fresh ball of burrata cheese

• Sun-dried tomatoes

• Additional olive oil and salt for finishing

Instructions:

1. Make the Pesto:

1. In a blender or food processor, combine the garlic cloves, olive oil, lemon juice, kale, hemp seeds, coarse salt, black pepper or red pepper flakes, and grated cheese.

2. Blend until smooth. If the pesto is too thick, add a few tablespoons of water to reach your desired consistency.

3. Taste and adjust salt and seasoning as needed.

4. Set aside or refrigerate. This pesto can be stored in the refrigerator for up to a week and is versatile enough for pasta or as a sandwich spread.

2. Prepare the Bread:

1. Preheat your oven according to the instructions for the Take & Bake ciabatta or French loaf.

2. Slice the bread lengthwise down the center and drizzle with olive oil.

3. Bake until the loaf is golden brown, and warm and soft in the middle.

3. Assemble the Ciabatta:

1. Spread a generous layer of pesto on the freshly baked ciabatta while it is still warm.

2. Slice open the burrata cheese and gently place it on top of the pesto spread.

3. Top with a few slices of sun-dried tomatoes.

4. Finish with a drizzle of olive oil and a sprinkle of salt.

Enjoy this delicious and easy-to-make ciabatta as a perfect appetizer or light meal!