Ciabatta & Boursin Recipe

prepare loaf

Preheat oven to 350°F (175°C). Slice the ciabatta loaf horizontally into two even halves. Lightly brush the cut sides with 2 tablespoons extra-virgin olive oil.

toast

Place both halves cut-side up on a baking sheet and bake for 6–8 minutes until the bread is warmed and slightly crisped. Remove from oven and let cool slightly while you assemble toppings.

season Boursin

Spoon the 5 oz Boursin garlic & herb into a small bowl and stir in 1 teaspoon freshly ground black pepper to taste. If the cheese is very firm, let sit at room temperature for 10 minutes to soften for easier spreading.

apply spread

Using a butter knife or small spatula, evenly spread the seasoned Boursin over the cut sides of both toasted ciabatta halves.

slice cucumber

Wash the English cucumber and slice into 1/8–1/4-inch rounds. Pat slices dry with a paper towel to prevent sogginess.

slice tomatoes

Core and slice the roma tomatoes into 1/4-inch rounds or half-moons depending on size.

slice onion

Peel and thinly slice the half red onion into rings or thin half-moons. If onion is strong, soak slices in a bowl of cold water for 5 minutes, then drain and pat dry.

assemble vegetables

Arrange cucumber slices across the Boursin-spread surface in a single overlapping layer. Top cucumbers with tomato slices and scattered red onion slices. Distribute 1/2 cup banana pepper slices and 1/2 cup olive salad mix evenly across both halves.

season vegetables

Sprinkle the vegetables with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. If using basil, tear or chiffonade basil leaves and scatter over the top.

final touches

Drizzle about 1 teaspoon extra-virgin olive oil and 1 teaspoon lemon juice evenly over both halves to brighten flavors. Taste and adjust seasoning if needed.

serve

Using a serrated knife, slice the assembled ciabatta into 6–8 servings (depending on desired portion size). Serve immediately at room temperature or slightly warm.