Main ingredients 🥩
ciabattagarlicolive oilbasilragu sauce
Fabri's Ragu Bruschetta
An Italian appetizer featuring crispy toasted ciabatta rubbed with raw garlic for a punch of flavor, generously topped with rich ragu sauce.
🙋 Recommended for
- ⭐ For those who want to use leftover ragu sauce to create a quick and impressive finger food.
- ⭐ For those looking for a light yet flavorful snack to enjoy with wine or cocktails.
- ⭐ For those who love the aromatic and savory combination of garlic and meat sauce.
Ingredients needed 🛒2 servings
- 1 ciabatta
- 1 clove raw garlic
- ragu sauce as needed
- extra virgin olive oil to taste
- fresh basil leaves to taste
Recipe 🍳
- Cut the ciabatta in half, then slice into bite-sized pieces.
- Place the bread in a 200°C (about 400°F) preheated oven and bake for 8 minutes until the surface is golden and crispy.
- Rub the cut side of raw garlic lightly over the warm toasted bread to impart a sharp garlic aroma.
- Generously top the garlic-rubbed bread with warm, rich ragu sauce.
- Drizzle extra virgin olive oil over the sauce for a glossy finish and garnish with fresh basil leaves.
- Slice the ciabatta and bake at 200°C for 8 minutes until crispy.
- Rub raw garlic over the warm bread for a sharp aroma.
- Top with warmed ragu sauce, drizzle with olive oil, and add basil leaves to finish.
Cooking tips 💡
- Rub the raw garlic while the bread is hot—the rough texture naturally grates the garlic, allowing the aroma to infuse well.
- After topping with ragu sauce, let it sit briefly so the rich juices seep into the bread's crevices, making it even softer and more moist.
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