Tomato and Olive Ciabatta

Tomato and Olive Ciabatta

An unexpected visit or a tasty idea for an aperitif in the countryside.
These croutons creatively solve every situation!


6 slices


about 25 mins


  1. 1 Ciabatta bread
  2. 100g (3.5 oz) Fresh ricotta
  3. 100g (3.5oz) Cherry tomatoes
  4. Green and black pitted olives by La Rocca
  5. 6 Sprigs of rosemary to garnish
  6. Oil
  7. Salt
  8. Pepper to taste


  1. Cut the bread into thick slices and heat it slightly in the oven then spread with fresh ricotta.
  2. Cut the tomatoes and olives into thin slices and arrange them on the bread. Season with a drizzle of oil, salt and pepper and garnish with a sprig of rosemary.
  3. They are perfect for a snack or aperitif with family and friends and taste delicious when accompanied by a glass of Lacrima di Morro d’Alba red wine.