Step 1: Prepare the Ciabatta Bread

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

2. Using a serrated bread knife, slice your ciabatta loaf into 8 to 10 slices, each about ¾-inch thick. Try to keep the slices even so they bake uniformly.

3. Lay the slices in a single layer on the prepared baking sheet.

4. Using a pastry brush, lightly coat both sides of each ciabatta slice with olive oil. You’ll need about 2 tablespoons total.

5. Transfer the baking sheet to the preheated oven and toast the bread for 6–8 minutes, flipping halfway through. The bread should be golden on the outside but still slightly soft in the middle.

6. Remove the bread from the oven. While it’s still warm, rub the top side of each slice with a halved garlic clove. Use light pressure and sweep across the surface 1–2 times per slice. This gives a subtle garlicky flavor without overpowering the topping.

🔥 Pro Tip: Toasting both sides of the ciabatta helps prevent sogginess from the toppings and gives you that crisp edge with a chewy center.

Step 2: Make the Puttanesca Topping

1. In a small skillet or frying pan, heat 1 tablespoon of olive oil over medium heat.

2. Add the minced garlic (2 cloves) and red pepper flakes (if using). Stir constantly and cook for 30 to 60 seconds until the garlic becomes fragrant but not browned. Browning can make the garlic bitter.

3. Add the halved cherry tomatoes to the skillet. Stir to coat them in the oil and garlic mixture. Cook for 3–4 minutes, stirring occasionally. You want the tomatoes to begin blistering and softening but not collapse entirely.

4. Stir in the chopped Kalamata olives, chopped capers, and minced anchovies (if using). Mix everything thoroughly.

5. Continue to cook the mixture for another 2–3 minutes, stirring gently. The ingredients should be well combined, warm, and fragrant. The anchovies will dissolve into the mixture and deepen the flavor without tasting “fishy.”

6. Turn off the heat and stir in the chopped fresh parsley. Taste and season with a small pinch of salt and freshly ground black pepper. Be cautious with salt—olives and capers are naturally salty.

✅ Avoid This Mistake: Overcooking the tomatoes will release too much juice, making the topping watery and causing soggy toast. Keep the tomatoes just blistered.

Step 3: Assemble the Bruschetta

1. Place the toasted ciabatta slices back onto the baking sheet (if you removed them).

2. Using a tablespoon or small spoon, top each slice with a generous scoop of the warm Puttanesca mixture. Spread it evenly, covering most of the surface.

3. Top each bruschetta with about 2–3 tablespoons of shredded mozzarella (or 1 slice if using fresh mozzarella). Adjust based on the size of your bread slices.

4. Return the baking sheet to the 400°F oven and bake for 3–5 minutes, just until the cheese is melted.

5. For a golden-brown, bubbly top, turn on your broiler for the last 1–2 minutes. Keep a close eye to prevent burning.

6. Once the cheese is melted and slightly browned, remove the baking sheet from the oven. Let the bruschetta cool for 1–2 minutes before serving.

🧀 Cheese Tip: Avoid pre-shredded mozzarella if you want perfect melt—freshly shredded melts creamier and cleaner.