Indulge in the delicious flavours of Mary Berry Ciabatta Tricolore. This mouthwatering recipe combines the goodness of Italian-style ciabatta pizza with creamy avocado, juicy tomatoes, and melted mozzarella. With a tangy sun-dried tomato paste and basil-infused cream cheese spread, this dish is a burst of flavours that will leave you craving for more.
Prep: 5 mins Total: 15 mins Yields: 6
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Why you’ll like it
- Bursting with flavours: The combination of sun-dried tomato paste, cream cheese, avocado, tomatoes, and mozzarella creates a symphony of flavours that will tantalize your taste buds.
- Easy to make: It’s a quick win you should leave in your arsenal. With simple ingredients and straightforward instructions, this recipe is perfect to whip up a healthy and nutritious lunch.
- Versatile: Don’t like avocadoes, no worries you can replace them with some pesto or basil leaves. Want it healthier? Swap the full-fat cheese with Greek Yoghurt. Missing the sun-dried tomato paste, just use a normal one!
- Healthy and satisfying: Packed with nutritious ingredients like avocado and tomatoes, this recipe offers a balanced and satisfying meal option.
Mary Berry Ciabatta Tricolore Recipe
What is the Ciabatta Tricolore Mary Berry Recipe?
Mary Berry Ciabatta Tricolore is a delightful open-faced sandwich made with a large ciabatta loaf. The bread is toasted to perfection and topped with a sun-dried tomato paste and cream cheese mixture. It is then layered with thinly sliced avocado, juicy tomatoes, and diced mozzarella. The sandwich is grilled until the cheese is melted and slightly browned. Finally, it is garnished with fresh basil and drizzled with balsamic glaze. This recipe is a perfect combination of textures and flavours, making it a great choice for a quick and satisfying meal.
Mary Berry Ciabatta Tricolore adds a twist to the traditional Italian-style ciabatta recipe by incorporating avocado and sun-dried tomato paste. These additions bring a creamy and tangy element to the dish, enhancing the overall flavour profile. The combination of avocado, tomatoes, and mozzarella creates a refreshing and indulgent taste that sets this recipe apart from the classic version.
Ingredients
- Ciabatta – 1 large ciabatta loaf
- Sun-dried tomato paste – 4 heaped tbsp sun-dried tomato paste
- Full-fat cream cheese – 3 tbsp full-fat cream cheese
- Garlic clove – 1 garlic clove, finely grated
- Basil – 2 tbsp freshly chopped basil, plus extra to garnish
- Avocado – 1 large avocado, peeled and thinly sliced
- Tomatoes – 4 large tomatoes, sliced
- Mozzarella – 150g (5oz) mozzarella, diced
- Balsamic glaze, to drizzle
How to make Mary Berry ciabatta with avocado
- Slice and toast the bread. Slice the ciabatta in half lengthways through the middle. Place the slices, cut side up, on a flat baking sheet. Toast under the grill for about 3–4 minutes, until lightly brown and crisp on the outside.
- Prepare the spread. Mix the sun-dried tomato paste with the cream cheese, garlic and basil in a bowl. Spread this mixture on the toasted side of the bread.
- Add the bread toppers. Neatly arrange piles of tomato and avocado slices on top of the cream cheese mixture, then scatter over the diced mozzarella. Season well with salt and freshly ground black pepper
- Grill. Return them to the grill for about 5 minutes, or until the cheese has melted and is tinged brown.
- Garnish and serve. Place the slices on a serving board, sprinkle with the extra basil and drizzle with the balsamic glaze. Cut each slice into three and serve at once with a green salad. Mary’s Tips Can be assembled up to 2 hours ahead. Add the avocado slices just before grilling
Tips
- This recipe can be assembled up to 2 hours ahead. Add the avocado slices just before grilling.
- Not suitable for freezing.
Variations
- Add some sliced red onions for an extra kick of flavour.
- Sprinkle some pine nuts on top for added crunch.
- Replace mozzarella with feta cheese for a different taste.
How to serve Mary Berry ciabatta tricolore?
Enjoy Mary Berry Ciabatta Tricolore as a delicious standalone meal or serve it with a side of green salad for a complete and satisfying lunch or dinner. The refreshing flavours of this dish pair well with a crisp white wine or a refreshing iced tea.
Storing Mary Berry ciabatta
This recipe is best enjoyed immediately after preparation. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. However, the texture of the bread may become slightly softer when refrigerated.
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MORE TRICOLORE RECIPES:
- Tomato Bruschetta with Garlic and Basil
- Caprese Cherry Tomato Salad
- Ina Garten Goat Cheese & Tomato Quiche
- Tricolore Salad with Strawberries & Balsamic
- Focaccia Barese with Green Olives & Buffalo Mozzarella
- Neapolitan Pizza Margherita
Mary Berry Ciabatta with Avocado, Tomato & Mozzarella
Ingredients
- 1 large ciabatta loaf
- 4 heaped tbsp sun-dried tomato paste
- 3 tbsp full-fat cream cheese
- 1 garlic clove finely grated
- 2 tbsp freshly chopped basil plus extra to garnish
- 1 large avocado peeled and thinly sliced
- 4 large tomatoes sliced
- 150 g 5oz mozzarella, diced
- Balsamic glaze to drizzle
Instructions
- Slice and toast the bread. Slice the ciabatta in half lengthways through the middle. Place the slices, cut side up, on a flat baking sheet. Toast under the grill for about 3–4 minutes, until lightly brown and crisp on the outside.
- Prepare the spread. Mix the sun-dried tomato paste with the cream cheese, garlic and basil in a bowl. Spread this mixture on the toasted side of the bread.
- Add the bread toppers. Neatly arrange piles of tomato and avocado slices on top of the cream cheese mixture, then scatter over the diced mozzarella. Season well with salt and freshly ground black pepper
- Grill. Return them to the grill for about 5 minutes, or until the cheese has melted and is tinged brown.
- Garnish and serve. Place the slices on a serving board, sprinkle with the extra basil and drizzle with the balsamic glaze. Cut each slice into three and serve at once with a green salad. Mary’s Tips Can be assembled up to 2 hours ahead. Add the avocado slices just before grilling
