Our recipe this week is super simple and versatile. Crostini is the perfect way for making your bread go further – particularly if it’s gotten a little bit stale – and will help you to reduce waste around the home as it will last at least a week in an airtight container after it’s made. Believed to have originated in the Middle Ages, these crunchy little morsels are perfect for sprinkling on a salad or making Bruschetta out of. So next time you pick up a loaf of Volare Ciabatta, consider making it go further the recipe below.

Volare Ciabatta Loaf


1 Ciabatta Loaf

1/4 cup Olive Oil Flake Salt to serve

Volare Ciabatta Loaf Sliced


  1. Preheat oven to 160 degree.
  2. Slice ciabatta loaf to 2-4mm slices.
  3. Lightly brush both sides of each piece with olive oil.
  4. Place slices on oven trays.
  5. Bake for 8 minutes, remove from oven and flip slices over.
  6. Return to oven and bake for another 8 minutes until crisp and golden brown.
  7. Bake in batches if they don’t all fit.
  8. Sprinkle with flake salt.
  9. To store, allow to cool and place an airtight for up to a week. 

Crostini using Volare Ciabatta Loaf

Looking for more recipe ideas for your favourite Volare loaves? Check out our last creation for a Waldorf Chicken Sandwich using the Volare San Francisco Sourdough that’s on special until the end of November!

Photographs & Recipe: Jess Bicknell