Save on Pinterest

Florentine Ciabatta

I came up with this appetizer because of my love for white pizza. I've served my ciabatta pizza at many holiday parties, and it's always a big hit among both children and adults. —Noreen McCormick Danek, Cromwell, Connecticut
  • Total Time
    Prep: 20 min. + cooling Bake: 15 min.
  • Makes
    16 servings


  • 1/2 cup olive oil
  • 2 garlic cloves, minced
  • 3/4 teaspoon dried basil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon dried oregano
  • Dash crushed red pepper flakes
  • 1 loaf (16 ounces) ciabatta bread, cut into 16 slices
  • 1/3 cup chopped oil-packed sun-dried tomatoes
  • 1/3 cup chopped roasted sweet red peppers
  • 1/4 cup frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 cups shredded mozzarella cheese
  • 1/3 cup pine nuts, toasted


  • In a small saucepan, heat oil over medium heat. Add garlic; cook 1 minute. Remove from heat: stir in seasonings. Cool completely.
  • Preheat oven to 400°. Place bread on ungreased baking sheets. Bake until golden brown, 5-7 minutes on each side. Spread with garlic oil. Top with sun-dried tomatoes, roasted peppers and spinach; sprinkle with cheese. Bake until cheese is melted, 3-5 minutes longer. Sprinkle with pine nuts. Serve immediately.
Nutrition Facts
1 slice: 200 calories, 12g fat (3g saturated fat), 8mg cholesterol, 258mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 5g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Butcher2boy
    Feb 13, 2020

    Great idea! The only thing I didn't like was the whole pine nuts. I will make this again, but going to put all the ingredients except the cheese in my food processor so the pine nuts can be smaller. I also used fresh spinach.

  • Cindy
    Feb 6, 2020

    This was great for our "Fun Food Friday" and a movie. What I did differently was mix all the toppings together and used fresh raw spinach, then topped with cheese. Next time I'm going to send the pine nuts through the grinder.