Walnut Ciabatta With Salsa And Raspberry Cream Chee

Name: Walnut Ciabatta With Salsa And Raspberry Cream Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp active dry yeast; 2 1/2 cups all-purpose flour + 2 tbsp; 3 1/4 cups bread flour; 6 tbsp olive oil; 3/4 cup walnuts, coarsely chopped; 1 lb tomatoes, chopped; 1/2 bunch fresh parsley, chopped; 1/2 bunch spring onions, sliced on a bias; 1 tsp balsamic vinegar; 8.75 oz low-fat cream cheese; 5 tbsp sugar; 1 tsp vanilla extract; 1 None lemon, juiced; 5 tbsp raspberry puree

Servings: persons

2 tsp active dry yeast
2 1/2 cups all-purpose flour + 2 tbsp
3 1/4 cups bread flour
6 tbsp olive oil
3/4 cup walnuts, coarsely chopped
1 lb tomatoes, chopped
1/2 bunch fresh parsley, chopped
1/2 bunch spring onions, sliced on a bias
1 tsp balsamic vinegar
8.75 oz low-fat cream cheese
5 tbsp sugar
1 tsp vanilla extract
1 None lemon, juiced
5 tbsp raspberry puree

1
Gently warm 3/4 cup water, add 1/4 tsp yeast and stir to dissolve. Sift all-purpose flour into a bowl, add yeast water and knead with the dough hook of a mixer. Cover and keep in a warm place for about 17 hours.
2
Gently warm 1 1/2 cups water, add remaining yeast and stir to dissolve. Sift bread flour into a bowl and add fermented dough, yeast water, 5 tbsp oil and 1 tsp salt. Knead with the dough hook of a mixer for about 4-5 mins. Cover, and leave in a warm place for 1 1/2 hours.
3
Knead the walnuts into the dough then cut in 1/2. On a generously floured work surface, shape each portion into a loaf. Transfer to a baking sheet lined with parchment paper, cover with a tea towel and leave in a warm place for about 45 mins.
4
Preheat oven to 425u00b0F. Bake loaves for about 30 mins, until light golden brown and loaves sound hollow when tap on the bottom. Cover with a tea towel and set aside to cool.
5
Meanwhile, for the salsa, combine tomatoes, chopped parsley and spring onion. Season to taste. Add vinegar and remaining oil. Transfer to a serving vessel.
6
For the cream cheese dip, beat sugar, vanilla extract, lemon juice and cream cheese until smooth. Add raspberry puree. Transfer to a serving vessel.

1293

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tsp active dry yeast, 2 1/2 cups all-purpose flour + 2 tbsp, 3 1/4 cups bread flour, 6 tbsp olive oil, and more.

Yes, Walnut Ciabatta With Salsa And Raspberry Cream Cheese falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Walnut Ciabatta With Salsa And Raspberry Cream Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions