Olde World artisan bread co.

 
 


Garlic bread with mozzarella appetizer
Slice open a Pain à l’Ancienne baguette lengthwise. Place open faced on cookie sheet and spread both halves liberally with homemade garlic butter (fresh minced garlic mixed into softened, unsalted butter). Top with sliced fresh mozzarella and bake at 425F until brown and bubbly. Cut each half into 6-8 pieces and serve.

Express Pizza Scampi e Spinaci
Slice open a Ciabatta lengthwise and place open faced onto cookie sheet. Spread thinly with tomato sauce. Top with sautéed baby spinach, minced garlic, raw cocktail shrimp (cut in half lengthwise), shredded mozzarella and a pinch of Italian seasoning. Bake at 400F until brown and bubbly.  Serve immediately.

California Dreaming Sandwich
Spread a Ciabatta roll with sun-dried tomato goat cheese pesto (available at Cuisine on the Run).  Fill with freshly grilled chicken breast, crisp bacon, lettuce, tomato and red onion. Serve with red grapes.

Tuscan Tango
Boars Head™ Brand Parmesan and Pesto Ham, Prosciutto, Genoa salami, Provolone, Arugula, roasted red pepper, Dijon Mustard and aioli mayonnaise in Tuscan Ciabatta. OMG!

Ultimate Grilled Cheese Sandwich
Layer shredded cheddar, goat cheese, diced smoked ham and shredded mozzarella in Tuscan Ciabatta, grill in a Panini press and prepare to become delirious!

Bruschetta
Marinate diced Roma tomatoes, chopped green onion in olive oil with a spritz of fresh lemon juice and salt and pepper to taste about 20 minutes at room temperature. Toast sliced Pane Siciliano, rub with a cut fresh garlic clove, top with drained tomato mixture and enjoy warm.

Pumpernickel Pomodoro
Spread your favorite goat cheese on sliced Pumpernickel, top with sliced heirloom tomato, garnish with chopped chives and cracked pepper.

Guilt-free in the Garden of Eden
Spread slices of Garden of Eden with goat cheese, top with grilled vegetables (e.g. eggplant, zucchini, fennel, mushrooms, celery, carrot, etc.), drizzle with extra virgin olive oil and fresh lemon juice, salt and pepper to taste. Enjoy open faced!

Salmon Focaccia
Spread Focaccia with cream cheese, top with smoked salmon, horseradish crème, capers and very thinly sliced red onion. Drizzle with olive oil, bake at 325F to heat through (take care not to dry out the salmon). Top with Arugula, drizzle with lemon juice, sprinkle with freshly ground pepper to taste and serve.

Steak Melt
Spread slices of 5 Seasons Whole Wheat Sandwich Loaf with unsalted butter. Fill with sliced grilled steak and sautéed mushrooms between layers of sliced Provolone cheese. Grill butter side out until browned and cheese has melted. May be dipped in ranch or blue cheese dressing.


Caesar Salad (serves 4-6)
Place 2 fresh eggs, ½ cup canola oil, juice of 1 lemon,  2 large cloves pressed garlic, ½ tsp. salt, 2 dashes Worcestershire sauce and 2 tsp. Dijon Mustard into a blender. Blend at medium speed 2 minutes. Pour into container or saucier, cover and chill 2 hours. Meanwhile, cut four ½” thick slices of Pain de Mie, and then cut into ½” cubes. Place evenly in a single layer on baking parchment on a baking sheet and toast at 300F until browned. Let cool. Wash, drain and tear fresh romaine lettuce into fork sized pieces. Stir dressing gently and spoon over salad, toss and place on plates. Sprinkle with freshly grated Parmesan cheese, garnish with croutons, serve.

Seared Tuna Melt
Sear one 6 oz. piece of yellow fin tuna in a pan (use spray oil), approx. 2 minutes on each side. Spread ½” thick slices of Rye of 6-Grain bread with unsalted butter. Fill with thinly sliced tuna, wasabi dressing and thinly sliced seedless cucumber between slices of Fontina cheese. Grill butter side out to brown. Cover with lid or foil while grilling to heat thoroughly to melt cheese.
Wasabi dressing: mix 1 tsp. Wasabi powder with ½ tsp. water to make paste. Stir with 2 tbsp. sour cream or crème frâiche.

Ultimate Tuscan Veggie Burger
Cut ½” thick slices of eggplant, dredge in white rice flour, egg wash, then in Toasted Panko Bread Crumbs. Pan-fry in canola oil until crisp. Drain on paper towel.  Slice open and toast Ciabatta rolls face down on grill. Spread with homemade garlic butter (mix fresh pressed garlic in softened, unsalted butter), fill with baby spinach leaves, eggplant slice, thinly sliced Roma tomato, salt and pepper to taste. If desired, fresh mozzarella may be melted on top of eggplant in pan, while frying on second side.

Grilled Tuscan Crostini
Stir melted butter with minced garlic and finely chopped basil. Grill Ciabatta slices 1-2 minutes on both sides until lightly browned, then brush with melted butter mixture. Serve immediately.

Garlic Grilled Crostini
Grill Ciabatta slices on each side 1-2 minutes until lightly browned and crisp. Brush with minced garlic and finely chopped basil which has been marinated in olive oil for 30 minutes. This "pane pizze" is from the south of Bella Italia and enjoyed with grilled fish (try monkfish filet; Italian "Coda di Rospa"), salads, langustas, etc. Drizzle the grilled fish with olive oil, fresh lemon juice and cracked pepper. No salt needed!

 Greek Meatball Crostini
Fry small meatballs made with minced lamb, onion, garlic, egg, breadcrumbs, salt. pepper, chopped cilantro and flat leaf parsely. Make a sour cream sauce with chopped scallions, salt, Tabasco, crumbled Feta (recommend Athena, the real deal from Greece, made of sheeps milk, available at Publix) and lemon juice. Add some plain yogurt if too thick. Grill the Ciabatta slices, cut in wedges, serve meatballs and sauce on top and prepare to lick your fingers! Small grape tomatoes, cut in half, add color and further pizazz. An incredible treat!


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WAYS TO ENJOY OUR BREADS