October 9, 2010 at 12:31 pm (7 ingredients or less, Breads, ciabatta, garlic, olive oil, Quick Dishes, salt, stovetop)
Serves 4.
4 t olive oil
1 thinly sliced garlic clove
1/8 t salt
4 (1/2″ thick) slices ciabatta bread
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Heat olive oil in a small saucepan over medium-high heat. Add garlic; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in salt.
Heat a grill pan over medium-high heat; coat pan with cooking spray. Add ciabatta slices to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.
April 3, 2009 at 11:51 am (Breakfast, butter, cheddar, ciabatta, dijon mustard, eggs, french bread, fully cooked ham, italian cheese blend, leeks, milk, oven, pepper, red bell peppers, stovetop)
Prep Time: 40 min
Total Time: 5 hours 50 min
Makes: 12 servings
1 tablespoon butter
9 oz frozen spinach, thawed, squeezed to drain
2 medium red bell peppers, cut into strips
1 cup sliced leeks
3 cups diced cooked ham
2 cups shredded Cheddar cheese (8 oz)
1 loaf (9 oz) ciabatta or French bread, cut into 1-inch cubes (6 cups)
7 eggs
1 1/2 cups milk
1 tablespoon Dijon mustard
1/2 teaspoon pepper
2 cups shredded Italian cheese blend (8 oz)
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1. Spray 13×9-inch glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add spinach, bell peppers and leeks; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat.
2. In baking dish, layer ham, spinach mixture, 1 cup of the Cheddar cheese and the bread. In large bowl, beat eggs, milk, mustard and pepper with wire whisk until blended; pour over bread. Sprinkle with remaining Cheddar cheese and the Italian cheese blend. Cover with foil; refrigerate at least 4 hours but no longer than 24 hours.
3. Heat oven to 325°F. Bake loosely covered 40 minutes. Uncover; bake about 30 minutes longer or until top is golden brown and knife inserted in center comes out clean.
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