Cheesy Garlic Rosemary Ciabatta Breadsticks
May 31, 2018 by Nicole Collins
Cleaning out the kitchen never tasted so good!
Don’t you love it when you look at some leftover ingredients, knowing they don’t have much life left to live, and you magically have a fantastic idea for how to spare them?
Does that ever happen to you? That’s not just me, right?
Either way, just smile and nod. It’s safer that way.
Ok, so you guys know how I feel about pizza. But, do you know how I feel about breadsticks?
Well, why don’t you let me tell you…
I LOVE BREADSTICKS.
Like LOVE them in a possibly unhealthy way.
Since I’m not a huge pizza eater, I’m picky about the pizza I do eat. If I’m eating out, my preferred restaurant is Pizza Hut. The sauce is perfect. The topping choices are perfect. And the crust is EVERYTHING!
The crust is, by far, my favorite part of a pizza. The crust is my favorite part of a lot of things, actually. Sandwiches, pies, and pretty much anything else that I can’t think of right now that has a crust. #teamcarbs
Because, I could eat a whole box of pizza crust, sans the rest of the pizza; I usually find breadsticks much more favorable. It’s usually the best part of the pizza (the doughy parts) loaded up with cheese, and the sauce (which is not my favorite part) is tucked away on the side. I’ve had many family pizza dinners where I just ate an order of breadsticks.
Super healthy, I’m sure.
Today, we’re celebrating my love of breadsticks, AND we’re making one of those recipes that I didn’t have to buy one single extra ingredient for. Plus, I got to clean out some space for more goodies in my fridge and pantry! Talk about a win win situation!
Today, we’re making Cheesy Garlic Rosemary Ciabatta Breadsticks!
I know, that’s a mouthful. But, it’s worth every last letter.
Instead of slaving over pizza dough (you guys know I don’t do well with yeast), we’re using ciabatta bread for the base of our breadsticks. And let me tell you, this is such a smart move!
All we have to do it spritz the bottoms with some olive oil cooking spray; brush the tops with a mix of salted butter, garlic powder, and fresh rosemary; and pile it up with mozzarella and parmesan cheeses. Bake it; broil it; cut it; eat it. There’s zero talent or effort required here.
These breadsticks are everything a breadstick should be. Crispy on the outside, but soft and fluffy on the inside. The garlic butter on its own is enough to make me drool everywhere. But, the rosemary elevates these to the next level…making them almost a little fancy! I understand rosemary is not for everyone, so if you don’t like it, leave it out! Or swap it for a little oregano. Mmmmmm…
These are a fun dinner appetizer, party finger food, or just your typical Thursday afternoon snack. I even ate them for breakfast with some gooey eggs seasoned with truffle salt. WHOA! See, I always try to give you recipes that are adaptable!
Alright guys, let’s stop chatting and start cooking. You’ll be glad you listened to me on this one.
Enjoy, and let’s eat!
Cheesy Garlic Rosemary Ciabatta Breadsticks
Serves: 24 breadsticks Print
4 ciabatta rolls, split in half
1 stick (8 tbsp) salted butter, melted
2 tsp garlic powder
2 tsp minced fresh rosemary
2 ½ cups shredded mozarella
1 tbsp grated parmesan
olive oil cooking spray
marinara, for serving
Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil. Arrange ciabatta rolls cut side down on the baking sheet. Spray lightly with olive oil cooking spray. Flip over.
In a small mixing bowl, stir to combine melted butter, garlic powder, and minced rosemary. Brush butter mix on to each slice of ciabatta, covering the surface of each roll. Top with mozzarella evenly dividing between each roll, then top with a sprinkle of parmesan. Bake for 10 mins. Switch the oven to broiler, and broil for 1-2 mins until the cheese starts to brown. Watch it closely so it doesn't burn!
Let rolls sit for 5 mins before cutting. Using a sharp knife, cut each roll in to 3 strips. Serve breadsticks with marinara. Enjoy!
*You can store leftover breadsticks in the fridge for about a week. To reheat, place in a 375 degree oven for 7-10 minutes.
*You don't need to line your pan with foil, but it makes for easy clean up. So, why not?
*If you're not in to rosemary, leave it out! You could easily swap it for a little oregano or Italian seasoning to make these taste a little more traditional.