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Artisan Bread Three Ways #EasterMeals

Are you on the hunt for some easy recipes to use this Easter? We have a few picky eaters in my family, but bread is the universal crowd pleaser. I came up with three ideas featuring Ecce Panis Ciabatta bread. They’re prefect for an appetizer, brunch, a tapas party or a quick snack.
artisan bread, bread aisle, bread selection
The bread aisle is a great place to start looking for meal inspiration. I love the variety of artisan breads you can now find without making a special trip to the bakery.
bread, ecce panis, homemade bread, ciabatta loaf
Ecce Panis bake at home bread could not be simpler to use. Just remove from the packaging and place on a baking sheet or stone. Bake for 8-10 minutes at 375 degrees. It’s fresh baked taste without the make from scratch hassle.
bread, ciabatta, cream cheese, bacon, scallion, spread
This cream cheese dip is easy to make and works well on a variety of breads including bagels.
8oz package of cream cheese, softened
3-4 scallion stalks, finely chopped
8 pieces of bacon, crispy cooked and crumbled.
Add cream cheese, scallions and bacon to bowl. Mix until everything is blended well. (Can be done by hand or with a mixer.) If you prefer a creamier spread you can add 1/4 cup of mayonnaise to the mix.
tapenade, olives, spreads, bread, ciabatta, garlic
Unlike most versions of tapenade this recipe is vegetarian. I also made some easy substitutions to the classic recipe so that it’s possible to make with things you might already have on hand.
1 cup of olives (whatever is available)
2 tbs olive oil
1 tsp lemon juice
1-2 cloves of garlic
1/2 tsp cracked pepper
Pulse everything together in a food processor. (I used my blender, which worked but was not ideal for the task.) Traditional tapenade typically has anchovies or anchovy paste, which you could add to this recipe. I also skipped out on the capers since their flavor profile is similar to green olives, which I was already using. Kalamata olives are a great choice for this, but the black and green olives I used were less expensive and still quite yummy!
bread, ciabatta loaf, ecce panis, roasted red peppers, fresh mozzarella, pesto, spread
Not only is this recipe the easiest of the three-it’s also the tastiest. (Well, at least in my opinion!) Why is it so easy? It’s assembly only! I used roasted red peppers and pesto from a jar. Just spread a thin layer of pesto on the ciabatta slices. Add fresh mozzarella and thinly sliced roasted red peppers. That’s all there is to it! You could certainly roast your own peppers and make your own pesto-but it’s already delicious skipping those steps.
You can see more of my recipes and shopping on my Google+ album. Keep up with Ecce Panis and Pepperidge Farm on Facebook.
This shop has been compensated as part of a social shopper insights study for Collective Bias. #CBias All photographs and opinions are my own.
As The Bunny Hops®