You know what tastes really good together? Brie spread on a halved Ciabatta, with extra virgin olive oil drizzled on top.
Brie has so much character by itself, even though it's nuanced. Together these two ingredients make one unbelievable sandwhich.
Right now my Ciabatta dough is ageing in the fridge, as per the legendary No-Knead Crusty White Bread recipe gratiously referred to me by Leah from the Bread from a Novice Baker blog. This recipe is supposed to produce a Sourdough taste without needing a starter. Sounds intriguing.