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Ciabatta with Italian antipasti

Category:	Vegetarian
Difficulty/Costs:	medium / moderate
Number of people:	12
Ingredients:	1200 g Antipasti from the freezer 12 ciabatta 18 leaves rocket salad 6 tablespoons balsamic 9 tomatoes 1½ tbsp. rapeseed oil 3 tablespoons basil 4 ½ tbsp. pine nuts 6 tablespoons of extra virgin lime oil 1 ½ tsp garlic Lemon balm, pepper, salt

Preparation:

Take the antipasti out of the freezer and thaw overnight.

Wash the rocket, dry it and cut into strips. Pluck the basil from the leaves and cut into strips as well. Wash the tomatoes, remove the stems and cut into fine strips.

Heat a little rapeseed oil in a frying pan and roast the pine nuts. Put the still frozen ciabatta in the oven at 180 ° C for about 10 minutes. When it is finished, allow to cool down for a few minutes, then cut them open. Sprinkle with lime oil and put the antipasti on top. Now put a little ball of mozzarella which you have previously taken off the antipasti and back again until the cheese melts.

Mix the remaining antipasti with the arugula, garlic, lime oil and balsamic and season again.

Serve with the tomato slices layered at the edge of the plate (similar to the Carpaccio) and season with ground pepper. Place the antipasto on top. Sprinkle with lemon, roasted pine nuts and serve with ciabatta rolls.