Olive Ciabatta Loaded with Red Pepper, Mushrooms and Feta Cheese

Jump to Recipe

Hot olive ciabatta, stuffed with sautéed red onion, peppers/capsicum, mushroom and garlic, layered with cheddar cheese, cream and egg and topped with feta cheese and olives. A delicious lunch or brunch or serve it as a vegetarian side with a barbecue.

Bursting with the flavours of the Mediterranean, when you tuck into this loaded ciabatta you will think you are sitting in the sunshine, sipping a glass of wine and enjoying all the perks of a holiday in southern Europe. The bad news is that holidays in Europe are not yet guaranteed; the good news is that this exceptionally delicious dish is really fuss free and simple to make.

How to make Olive Ciabatta Loaded with Red Pepper, Mushrooms and Feta Cheese

Collect your ingredients together:

• olive oil, divided
• red pepper, seeds and stem removed and chopped
• red onion, peeled and chopped
• chopped mushrooms
• olive ciabatta, around 250 – 300g in total
• garlic, peeled and finely chopped
• cheddar cheese, grated
• feta cheese, cut into small cubes
• double/heavy cream
• egg
• fine salt
• freshly ground black pepper

How to throw this together:

1. Heat 1½ tablespoons olive oil in a pan over a moderate heat and add the chopped onion, peppers/capsicum and the mushrooms. Cook over a moderate to low heat for 15 minutes, stirring from time to time.
2. As the vegetables cook, use a sharp knife to cut out the centre of the loaf leaving a frame and base roughly 1cm thick. Should you have any weak areas in the ciabatta shell, use some of the removed bread to patch it.
3. Brush the inside of the bread with the remaining olive oil and cook in a preheated oven for 10 minutes until lightly browned and crispy.
4. Do not throw the bread away. Rip the bread into 2½ cm squares and cook alongside the loaf for 10 minutes, stirring after 5 minutes. Set aside, cover when cool and save. Use these in a Panzanella Salad or a Caesar salad.
5. One minute before the vegetables have finished cooking, add the crushed garlic and cook until aromatic, around 1 minute.
6. When the loaf is ready, remove from the oven and scatter 65g grated cheddar cheese over the base of the bread.
7. Tightly pack in the cooked vegetables and dot over the chopped feta cheese.
8. Thoroughly mix the cream, egg, salt and pepper. Slowly pour over the ciabatta, letting it absorb into the bread.
9. Cook in the centre of a pre-heated oven for 20 minutes.
10. After 20 minutes, remove from the oven, add a few olives, the remaining grated cheese and return to the oven for a further 10 – 15 minutes.
11. Take out of the oven and leave to sit for 10 minutes before serving. It is also delicious served at room temperature.

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.