This Italian-American classic is a great showcase for the fresh flavor of our Biancolilla.
2 medium garlic cloves, grated on a microplane
¼ tsp kosher salt
pinch (or more) red pepper flake
¼ tsp dried oregano
1 loaf of ciabatta, about 8-10 inches long, sliced in half exposing the center
piles of grated grana padano, pecorino romano or combination
In a small saucepan heat Olio Taibi Biancolilla Extra Virgin Olive Oil, garlic, red pepper flake, and salt over medium low heat and cook until garlic smells fragrant and starts to turn slightly golden, be careful not to brown the garlic. Remove from heat and stir in dried oregano.
Spoon garlic herb oil evenly over the two halves of the ciabatta, being sure to add all the bits of garlic and herbs.
Measuring with your heart, pile grated cheese atop the halves of the ciabatta.
Place bread under the broiler, watching closely, remove as soon as cheese is melted and golden.
Slice into 2” wide slices and serve warm.