Balsamic Stuffed Ciabatta
- 9 small ciabatta
- 200g mascarpone cheese
- 4 tsp of balsamic vinegar
- sea salt
- cracked pepper
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°C.
Castano 2011 Rosada (rose) from Yecla, Spain. 100% monastrell (aka mourvedre or mataro). Fresh with nice grip. Raspberry canes. Chalky, dry, savoury. The bones of canned tuna – in a good way. $15
Guigal 2010 Rise from Cotes du Rhone, France. Predominantly Grenache, but a bit of a Rhone blend. Dry but not austere. A “cherry ripe” bar but not sweet. Cherry wood. Savoury and very more-ish. $25