We always get this at our favorite restaurant, The Anthracite in Wilkes-Barre, so I decided to try to recreate it at home.
Ciabatta bread
fresh mozzarella
fresh tomatoes
sliced black olives
roasted red pepper
pine nuts
basil pesto
olive oil
grated parmesan or aged romano
Cut the ciabatta in half sandwich style, and lightly toast it under the broiler; then cut into individual serving sized pieces. Mix the pesto and the olive oil until it is runny, about 50:50 or 60:40 in favor of oil. Slice enough mozzarella, roasted pepper and tomato to account for as much bread as you have, ie 1:1 ratio.
You can go one of two ways from here; you can lay out everything fancy, with the cheese and tomatoes fanned out nicely; if you do that, then put the bread in the middle, fan the stuff around it, then sprinlke the whole thing with the pine nuts, roasted red pepper, olive oil, drizzle lots of the oil/pesto mixture over everything, dust lightly with the parmesan and serve. Or, you can make individual servings; top each piece of bread with a slice of cheese, tomato, and a strip of red pepper; then sprinkle with olives and pine nuts, drizzle with the oil/pesto mixture, dust with the parmesan and serve.
I didn't take any pictures of it home made, but here is what it looks like at The Anthracite, served the fancy way. I made the individual servings, and used more pesto and cheese:
