Harissa Ciabatta
- Total:
- 20 min
- Active:
- 20 min
- Yield:
- 3 to 4 servings
- Level:
- Easy
Ingredients
Harissa:
- 30 grams (1 ounce) fresh ginger, roughly sliced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Pinch salt
- 6 cloves garlic, roughly chopped
- 4 sprigs fresh thyme, leaves only
- 3 red chiles, seeded
- 1 roasted red bell pepper, skin removed
- Handful fresh coriander (cilantro)
- 2 tablespoons olive oil
Ciabatta:
- 200 grams (7 ounces) unsalted butter, softened
- 1 large ciabatta loaf, sliced in half horizontally
- 1 ball buffalo mozzarella
- Handful chives, roughly chopped
- Handful fresh parsley, roughly chopped
Directions
Preheat the broiler.
For the harissa: Place the ginger, ground coriander, cumin, salt, garlic, thyme, chiles, red bell pepper and fresh coriander in a food processor. Blitz, and then with the motor running, add the oil in a steady thread until well combined, lighter in color and paste-like.
For the ciabatta: Mix 3 tablespoons of the harissa with the softened butter and stir well to combine. Put the ciabatta on a baking sheet and spread the harissa butter over the cut sides. Tear over the mozzarella.
Grill (broil) in the oven until the cheese has melted, approximately 5 minutes. Slice and transfer to a serving board. Sprinkle with the chives and parsley and serve.
Cook's Note
Use the harissa immediately, or store in a sterilized jar with a layer of oil on top to seal.
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