Our factory shop will be closed over Easter and ANZAC day
9 Volcanic Ciabatta
200g Mascarpone cheese
4 tsp of Balsamic vinegar
the challenge is to stop at just one!
Bring the mascarpone to room temperature then mix through the balsamic vinegar and season with sea salt and cracked pepper. Place mixture into a piping bag with a small nozzle.
Stab each Ciabatta roll in the base with a spare nozzle or something that will make a hole. Then pipe a generous amount of the mixture into each roll place in a pan bottom side up and bake for 8 minutes at 200 degrees.