Mary Berry Ciabatta Tricolore

I first made this Ciabatta Tricolore on a drizzly Tuesday when the fridge was half-empty and my motivation was worse. I’d planned on soup, but remembered this cheeky little number from Mary Berry’s Makes It Easy cookbook and thought—why not pretend I’m in Italy for 15 minutes? Well, I almost botched it. I didn’t grill the bread long enough the first go, so it turned out chewy instead of crisp. And my avocado? Too soft—borderline mush.

But the second try? Spot on. The edges went golden, the mozzarella bubbled just right, and the basil cut through with that summery pop. So if you want a five-minute Mediterranean escape without leaving your kitchen, let me show you how I fixed that.

Why This One Works So Well

This recipe nails that trifecta: crunchy, creamy, and fresh. What makes it stand out? That sun-dried tomato and cream cheese spread. Most versions just go with pesto or olive oil—but trust me, this combo gives it tang, depth, and a bit of body to hold everything in place.

And layering after the first grill? Game-changer. It stops the bread from going soggy and keeps your avocado from sliding off like a diva in a silk dress.

INGREDIENTS + WHY THEY MATTER

• Ciabatta loaf – You need a loaf with enough body to stand up to the toppings. I used an older one, and it actually crisped better.
• Sun-dried tomato paste – Adds a deep, savoury punch. I once swapped it with regular tomato purée—mistake. Too watery, too bland.
• Full-fat cream cheese – Makes the spread creamy and rich. Low-fat works in a pinch but lacks the oomph.
• Garlic clove – Grated raw for that spicy kick. Don’t skip or sub garlic powder—totally different beast.
• Fresh basil – Brightens everything. I once used dried basil and immediately regretted it.
• Avocado – Should be just-ripe. Too soft = mush, too firm = rubber.
• Tomatoes – Go for big, ripe ones. I love vine tomatoes for their flavour.
• Mozzarella – The kind you dice, not the balls in water (too wet). Mine was a firm block-style and melted perfectly.
• Balsamic glaze – Optional but fab. Adds a sweet-acidic finish.

Want to Change It Up? Here’s How

• Dairy-free? Swap cream cheese for vegan cream cheese and use plant-based mozzarella. I’ve tried the Violife one—it melts fine under the grill.
• No avocado? Try grilled courgette ribbons for a slightly smoky twist.
• Tomato alternatives: Roasted red peppers work brilliantly.
• Gluten-free? I tested it with Schär ciabatta rolls. They hold up—but toast them a little longer.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Bread went soggy	Added toppings before first toasting	Always toast the bread first—non-negotiable.
Avocado slid everywhere	Too ripe or over-stacked	Use just-ripe fruit + don’t overload.
Mozzarella burned	Grill too hot, too close to heat	Keep it mid-rack and check at 3 mins.

HOW TO MAKE MARY BERRY’S CIABATTA TRICOLORE

1. Preheat the grill. Turn it to high and let it warm while you prep.
2. Slice the ciabatta. Cut it lengthways. Lay cut side up on a tray.
3. First grill. Toast for 3–4 minutes until golden and crisp at the edges.
4. Make the spread. Mix sun-dried tomato paste, cream cheese, garlic, and basil.
5. Spread it. Smear it generously over the toasted side.
6. Layer the toppings. Add avocado slices, tomato, then mozzarella.
7. Grill again. Return to grill for 4–5 minutes until cheese melts and browns lightly.
8. Garnish + slice. Sprinkle more basil, drizzle glaze, cut into thirds.

TIPS FROM MY KITCHEN

• I warm the mozzarella slightly before dicing—it melts faster under the grill.
• If your bread’s a bit stale, splash a bit of water on the crust before grilling—revives it beautifully.
• I grate the garlic directly into the spread bowl—less mess, more flavour.
• My oven grill runs nuclear-hot, so I toast the bread with the door cracked.

STORAGE + SERVING

• Eat it hot. Honestly, it’s best right off the tray.
• Leftovers? Wrap in foil, fridge for up to 2 days.
• To reheat: Oven at 180°C (350°F) for 5–7 mins. Avoid the microwave—turns to mush.
• Serve with: A green salad, or a glass of something cold and dry (I’m partial to a cheeky Pinot Grigio).

FAQs – Real Query Answers

Q: Can I make this ahead of time?
A: You can prep the spread and toppings, but don’t assemble until right before grilling or you’ll get a soggy mess.

Q: What bread works instead of ciabatta?
A: A crusty sourdough or even a sturdy baguette works—but avoid soft rolls. You want crunch.

Q: Can I skip the cream cheese?
A: Technically yes—but it adds richness that balances the acidity. Try ricotta or mascarpone if needed.

Q: What’s the best mozzarella for this?
A: Block-style mozzarella (not the soft ball-in-water kind). You want it to hold shape and melt evenly.

Try More Recipes:

• Mary Berry Farmhouse Loaf Recipe
• Mary Berry White Cottage Loaf
• Mary Berry Potato Rösti With Onion
• Mary Berry​ Roast New Potatoes With Garlic And Rosemary