Supplies
- 4 slices ciabatta, griddled
- Around 12 cherry tomatoes, or any tomatoes of
- equivalent weight
- 1 tbsp extra virgin olive oil
- 6 basil leaves, roughly chopped
- Salt and black pepper
- 1 clove garlic, peeled and chopped in half
Steps
- Cut the cherry tomatoes into small pieces and put them into a bowl with 1 teaspoon olive oil, the chopped basil leaves, salt and pepper.
- Griddle the ciabatta slices, then rub the cut side of the garlic clove over them before drizzling with the remaining olive oil.
- Spoon the chopped tomato mix on top, then serve while the bread is still warm.
Supplies
- 4 slices ciabatta, lightly toasted
- Shelled broad beans, from around 12 pods
- 1 tbsp extra virgin olive oil
- 1/2 lemon, zest only
- 1/2 tsp lemon juice
- 6 mint leaves, roughly chopped
- Salt and black pepper
- 1 clove garlic, peeled and chopped in half
- 4 tbsp ricotta
Steps
- Put the shelled broad beans into a bowl with 1 teaspoon of olive oil, the lemon zest and mint leaves, salt and pepper.
- Griddle the ciabatta slices, then rub the garlic cut side of the clove over them before drizzling with the remaining olive oil. Spread 1 tablespoon of ricotta onto the bread and spoon the broad bean mix on top, then serve while the bread is still warm.
Supplies
- 4 slices baguette, griddled
- 1 tsp honey
- 1 tsp water
- 1 ripe peach, sliced
- 1 tbsp extra virgin olive oil
- 1 burrata
- 2 slices prosciutto
Steps
- Mix together the water and honey. Heat a griddle pan. Brush the peach slices with the watered-down honey then griddle on each side until the slices have deep charred stripes. Put to one side while you griddle the baguette.
- Drizzle the olive oil over the charred baguette slices. Divide the burrata between them and top each with half a slice of prosciutto and a griddled peach slice.
Supplies
- 4 slices baguette, lightly toasted
- 1 tbsp olive oil
- 150g mushrooms, roughly chopped
- Large pinch salt and pepper
- 1/2 clove garlic, finely chopped
- Few sprigs fresh thyme
- 4 slices Taleggio
Steps
- Heat the olive oil in a frying pan. Add the mushrooms, salt and pepper and cook until the mix is almost dry. Then add the chopped garlic and cook while stirring for another 2 minutes.
- Lightly toast the baguette slices. Divide the mushroom mixture between them. Pick thyme leaves and scatter on top then add a slice of Taleggio to each. Grill until the cheese has just melted, then serve immediately.
Supplies
- Ricotta, strawberries, balsamic glaze
- 4 slices baguette, lightly toasted
- 8 strawberries, hulled and roughly chopped
- 1/2 tsp balsamic glaze
- Small mint leaves
- 4 tbsp ricotta
Steps
- Put the chopped strawberries in a bowl with the balsamic glaze and mint leaves, and gently mix them together.
- Griddle the baguette slices, then spread 1 tablespoon of ricotta onto the bread and spoon the strawberry mix on top. Serve while the bread is still warm.