Calabrian Chile & Mozzarella Toast with Olives & Parsley

Calabrian Chile & Mozzarella Toast

with Olives & Parsley

20 MIN
$9.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. These toasts feature a topping of punchy garlic, spicy Calabrian chile paste, and fresh mozzarella—baked in the oven until golden brown and the cheese is melted. Garnishes of fresh parsley, Castelvetrano olives, and sliced almonds add exciting texture and flavor to each bite.
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  • Nutrition
    PER SERVING
  • Calories
    360 Cals (est.)
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ingredients
Calabrian Chile & Mozzarella Toast with Olives & Parsley
Title
  • 1 Small Baguette
  • 2 cloves Garlic
  • 1 bunch Parsley
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Sliced Roasted Almonds
  • 4 oz Fresh Mozzarella Cheese
  • 1 oz Castelvetrano Olives
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the parsley; roughly chop the leaves and stems. Halve the baguette lengthwise. Pit and roughly chop the olives. Peel and finely chop 2 cloves of garlic. Grate the cheese on the large side of a box grater. In a bowl, combine the chopped garlic, grated cheese, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

2 Make the toast & serve your dish

Line a sheet pan with foil. Transfer the halved baguette to the foil, cut side up. Evenly top each piece with the spicy cheese mixture; drizzle with olive oil and season with salt and pepper. Bake 9 to 11 minutes, or until the cheese is melted and the baguette is lightly browned around the edges. Carefully transfer to a cutting board and cut each half into 4 equal-sized pieces. Serve the finished toasts garnished with the chopped parsley, chopped olives, and almonds. Enjoy!

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1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the parsley; roughly chop the leaves and stems. Halve the baguette lengthwise. Pit and roughly chop the olives. Peel and finely chop 2 cloves of garlic. Grate the cheese on the large side of a box grater. In a bowl, combine the chopped garlic, grated cheese, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

2 Make the toast & serve your dish

Line a sheet pan with foil. Transfer the halved baguette to the foil, cut side up. Evenly top each piece with the spicy cheese mixture; drizzle with olive oil and season with salt and pepper. Bake 9 to 11 minutes, or until the cheese is melted and the baguette is lightly browned around the edges. Carefully transfer to a cutting board and cut each half into 4 equal-sized pieces. Serve the finished toasts garnished with the chopped parsley, chopped olives, and almonds. Enjoy!

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