Baked Cheese Olive Ciabatta Bread

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Today I have an incredible, easy recipe. In fact, this post is more an assembly than recipe. Simply look at the photos. Fresh ciabatta bread baked with the ultimate topping. I chose three different cheeses, kalamata olives and fresh basil. Resulting in crisp, crusty bread with the most flavourful, salty, fresh herb spiked, cheesy covering, Baked Cheese Olive Ciabatta Bread.

FF Baked Cheese Olive Ciabatta Bread

The combination of Philadelphia cream cheese, mozzarella and sharp cheddar when mixed together becomes the ultra cheesy topping. The result when baked, is melting gooeyness and great cheese flavour. Also, adding meaty kalamata olives and fresh basil, results in an overall herby saltiness that goes well with cocktails, especially a Martini. Because the topping is overly generous, it could be split to cover two open Ciabattas. Also you could slice the ciabatta thinly, or cut into squares and these would make elegant, pre dinner canapés.

FF Baked Cheese Olive Ciabatta Bread
Baked Cheese Olive Ciabatta Bread

I love cheese and think it tastes even better when melted?

FF Baked Cheese Olive Ciabatta Bread
Baked Cheese Olive Ciabatta Bread

 

Recipe: Baked Cheese Olive Ciabatta Bread

1 x Regular size Ciabatta Bread – split open – I use Waitrose own make Ciabatta bread

200g/7oz Mozzarella

75g/3oz Philadelphia Cream Cheese – I find own brands too watery for this recipe

75g/3oz Grated Sharp/Mature Cheddar – I use Wyke Mature Cheddar

50g/2oz Kalamata Olives – I use olives with the stones in

1tbsp chopped fresh basil

1/4 – 1/2tsp Freshly Ground Black Pepper – to taste

Method: Preheat the oven to 220C/200C fan, gas mark 7, 425F

Making the cheese and olive topping

  • First of all place a medium sized bowl on to some digital scales. This will make adding ingredients much easier.
  • Spoon the Philadelphia cream cheese into the bowl and break up the drained mozzarella cheese, adding it to the cream cheese.
  • Next add the grated mature cheddar to the bowl.
  • Remove the stones from the olives. Press each olive with the flat side of the knife. Remove the stone with your fingers.
  • Chop the olives roughly, adding to the bowl until the correct weight is achieved.
  • Now chop the fresh basil fairly roughly and add to the bowl.
  • Add 1/4 teaspoon of freshly ground black pepper.
FF Baked Cheese Olive Ciabatta Bread
Preparing the cheese, olive and fresh basil topping.
  • Use a fork to mix all of the ingredients together.

Cutting and covering the ciabatta

  • Cut the Ciabatta bread in half lengthways and place on to a baking tray.
  • Divide the cheese mixture in half and cover each half of the ciabatta.
FF Baked Cheese Olive Ciabatta Bread
Preparing the ciabatta for baking.

Baking the cheese covered ciabatta

  • Place the ciabatta into the top of the preheated oven and bake for 15 – 20 minutes. The bread is baked when it is golden and crusty and the cheese is meltingly bubbly on top.
  • While the ciabatta is baking pour yourself a long, cool glass of your favourite drink!
  • As soon as the ciabatta is baked remove from the oven. Also scoop any melted cheese that has escaped from the bread back on top.
FF Baked Cheese Olive Ciabatta Bread
Baked Cheese Olive Ciabatta Bread fresh from the oven.

Because I love cheese, especially when it is melted, I could probably eat this everyday. I prefer savoury over sweet anyday. Especially when it has the salty kick of olives.

FF Baked Cheese Olive Ciabatta Bread
Crunchy and oozing with cheese.

Finally to serve, place on to a wooden board and slice the ciabatta across, dividing each half into 5 or 6 pieces. Pass around to delighted guests.

The topping can be made one day ahead and kept in a sealed container in the fridge. Once baked the bread should be on the same day.

If you have enjoyed this recipe for Baked Cheese Olive Ciabatta Bread you may also enjoy these:

Cherry Tomato Mozzarella Basil Focaccia 

Cherry Tomato Mozzarella Basil Focaccia
Cherry Tomato Mozzarella Basil Focaccia

Cheddar Sun Dried Tomato Scones

FF Baked Cheese Olive Ciabatta Bread
Cheddar Sun Dried Tomato Scones

Feta Sun Dried Tomato Soda Bread 

Feta Sun Dried Tomato Soda Bread
Feta Sun Dried Tomato Soda Bread

 

While baking from scratch is something I enjoy, quick easy recipes, or in some cases assemblies, are essential to have on hand. Whether we are rushed off our feet with the busyness of life, or the opposite, too hot or tired to contemplate ‘cooking’, we all need a stash of no fail, easy recipes. As soon as they are assembled and baked, we can breath a collective sigh of relief, take a deep breath and enjoy our time together.

So, whatever you are making, baking or even assembling in your kitchens, remember to have fun. Because food tastes better when shared and the hostess is relaxed!

Sammie xx

No part of this post may be copied or reproduced without the owner’s express, written permission. Please see my Disclosure Policy.

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Baked Whole Epoisses De Bourgogne

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Baked Whole Epoisses De Bourgogne bubbling, gooey, pungent cheese.

Do you like cheese? Then you will love this rich, melted Baked Whole Epoisses De Bourgogne, perfect for dipping, dunking and feasting on.

FF Baked Whole Epoisses De Bourgogne
Baked Whole Epoisses De Bourgogne with homemade breadsticks, apple and chicory.

When asked by Pong Cheese to bake this heady Epoisses De Bourgogne, I knew that I would need my hubby’s help. First, I needed a hand model and also I absolutely knew he would relish the taste of this incredible cheese. A semi-soft to soft, pasteurised cow’s cheese, washed in Marc De Bourgogne, creating a spicy, pungent cheese. Most importantly, this incredible cheese is only made in the Burgundy region of France and therefore has an AOC – authentication of origin certificate.

FF Baked Whole Epoisses De Bourgogne
Baked Whole Epoisses De Bourgogne breaking through into the molten cheese.

Homemade breadsticks break through the crust to reveal the warm, bubbling, unctuous cheese below. The full taste is revealed when eaten with bread. Salty, spicy and pungent, any cheese lovers dream.

FF Baked Whole Epoisses De Bourgogne

Chicory, with it’s crunch and slightly bitter flavour is a perfect accompaniment to the melted cheese. While sweet, red apple provides contrast to the saltiness of the cheese. This for me was my favourite flavour pairing, my husband preferring the full flavour of the cheese, unhindered by the breadsticks.

FF Baked Whole Epoisses De Bourgogne

While, this is hardly a recipe, the method and increased flavour of the cheese, means it is extremely worthwhile taking the extra step to bake it.

Recipe: Baked Whole Epoisses De Bourgogne

250g Whole Epoisses De Bourgogne available from Pong Cheese

Sprig of rosemary  – either fresh from the garden or order a plant from most supermarkets such as Waitrose

Breadsticks, chicory, apple, pear, crackers for dunking

Method: Preheat the oven to 180C/160C fan, gas mark 4, 350F.

Baking The Cheese

You will need an ovenproof dish that is about the same size as the Epoisses. A Camembert dish will be fine, any bigger and the cheese will spread as it bakes.

  • First, remove all of the packaging from the Epoisses.
  • Next place the whole cheese into the ovenproof dish, laying a sprig of rosemary on the top.
  • Now place the ovenproof dish on to a baking tray and place in the middle of the preheated oven.
  • Bake the cheese for 15 minutes, or until you can see it bubbling around the side of the dish.
  • Once baked remove the baking tray, with the bubbling cheese in its dish, from the oven.
  • Allow the cheese to sit for a couple of minutes as it will be extremely hot.

Serve the cheese in its dish with a selection of fresh fruit, vegetables and bread or crackers. Most of all share with good company and an excellent glass of wine!

FF Baked Whole Epoisses De Bourgogne
Baked and ready for enjoying.

Sharing this baked cheese, either with a group of friends, or with the one that you love, infinitely improves the whole experience of eating it. Since memories are created and observations exchanged, whilst feasting together.

If you have enjoyed this recipe you may also like these:

Bath Soft Cheese Chilli Tarts

FF Baked Whole Epoisses De Bourgogne
Bath Soft Cheese Chilli Tarts an ideal appetiser or light lunch.

Goddess Cheese Pine Nut Muffins

FF Baked Whole Epoisses De Bourgogne
Goddess Cheese Pine Nut Muffins glorious flavour & texture.

Mini Sparkenhoe Red Leicester Tarts

FF Baked Whole Epoisses De Bourgogne
Mini Sparkenhoe Red Leicester Tarts a delicious canapé.

Cheese is such a versatile ingredient. Whether baked and eaten as is, piled on top of chilli pickle in a crunchy filo tart, or simply eaten cold with crackers, it remains one of my favourite ingredients. As with most things that have a relatively high fat content, their flavour truly comes alive when heated. Baking the Epoisses De Bourgogne certainly brought all of its delicious and interesting flavours to the fore.

Do you enjoy using cheese as an ingredient?

Have fun baking, making and creating in your kitchens, preparing a feast.

Sammie xx

Pong Cheese supplied me with the Epoisses De Bourgogne for this recipe. All opinions, views, photographs and content are my own. Please see my Disclosure Policy.

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