Ingredients

  • 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

  1. 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.
  2. Griddle the ciabatta slices, then rub the cut side of the garlic clove over them before drizzling with the remaining olive oil.
  3. Spoon the chopped tomato mix on top, then serve while the bread is still warm.

Ingredients

  • 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

  1. Put the shelled broad beans into a bowl with 1 teaspoon of olive oil, the lemon zest and mint leaves, salt and pepper.
  2. 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.

Ingredients

  • 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

  1. 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.
  2. 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.

Ingredients

  • 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

  1. 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.
  2. 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.

Ingredients

  • 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

  1. Put the chopped strawberries in a bowl with the balsamic glaze and mint leaves, and gently mix them together.
  2. 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.