Mary Berry Ciabatta with Avocado, Tomato & Mozzarella
Mary Berry’s Ciabatta Tricolore is made of an intriguing mix of ingredients. With avocado and sun-dried tomato paste paired with tomatoes and mozzarella, it offers a refreshing and indulgent grilled sandwich, setting it apart from typical recipes. Perfect as a refreshing lunch for hot days or a get-to-go meal for picnics. Serve with fresh lemonade and salmon quiche for a gathering and you’re up for success.
Why you’ll like it
- Sun-dried tomato paste and tomatoes give it a Mediterranean vibe.
- Easy to make and a quick win to keep in your arsenal.
- Keeps you full
Tips
- This recipe can be assembled up to 2 hours ahead. Add the avocado slices just before grilling.
- Not suitable for freezing.
Variations
- Add 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.
- 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!
Storing Mary Berry ciabatta
This recipe is best eaten up immediately after preparation. When packing for picnics, ensure freshness by using an ice pack to maintain coolness.
Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. Unfortunately, the texture of the bread may become slightly softer when refrigerated.
How to serve Mary Berry ciabatta tricolore?
The ciabatta tricolore can be eaten as a delicious standalone meal. Otherwise, it can be served with a side of tricolore salad for a complete and satisfying lunch or dinner. The refreshing flavours of this dish pair well with a crisp white wine, refreshing iced tea or a sparkling Tuscan cocktail.
Health Info
| Calories: | 306.6kcal |
| Sugar: | 7.6g |
| Sodium: | 695.2mg |
| Fat: | 16g |
| Carbohydrates: | 31.5g |
| Fiber: | 5g |
| Protein: | 11.8g |
Mary Berry Ciabatta Recipe
Description
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 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.
- 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.
- 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
- Return them to the grill for about 5 minutes, or until the cheese has melted and is tinged brown.
- 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
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