- Preheat the oven to 200ºC (400ºF, gas mark 6). Bake the ciabatta for 8–10 minutes or according to the instructions on the packet. Remove from the oven and place on a wire rack to cool. Preheat the grill to high.
- When the grill is hot, place the peppers skin side up on a baking tray and grill for 8–10 minutes or until the flesh softens and the skin begins to blister and char. Transfer the peppers to a polythene bag, seal with a tie and set aside until cool enough to handle.
- While the peppers are cooling, cook the chorizo sausage in a frying pan for 3–4 minutes or until the oil runs out and the sausage slices start to crisp. Drain on kitchen paper.
- Place the chorizo in a bowl and add the tomatoes, relish or chutney and basil. Remove the cooled peppers from the bag and peel away their skins. Roughly chop the flesh and add to the bowl. Season with pepper to taste and mix well. Set aside while you prepare the toasts.
- Preheat the grill to high again. Cut the baked ciabatta across into 3 pieces, then cut each piece in half horizontally. Mix the olive oil with the garlic and brush this mixture onto the cut sides of the ciabatta pieces. Place them cut side up under the hot grill and toast for 2–3 minutes or until golden and crisp.
- Top the toasted ciabatta with the pepper and chorizo mixture and serve immediately.
Each serving provides
Excellent source of vitamin C. Good source of vitamin A, vitamin E.
Some more ideas
Use French bread instead of ciabatta. * For a vegetarian topping, omit the chorizo and sprinkle the pepper and tomato mixture with 30 g (1 oz) toasted pine nuts. Or, replace the chorizo with 115 g (4 oz) crumbled feta or goat's cheese.
Like all breads, ciabatta is a good source of starchy carbohydrates and B vitamins. It is sometimes called ‘slipper bread’ because of its shape. * Chorizo is a popular Spanish sausage made with pork and pimiento, a Spanish pepper. Chorizo has a high fat content, but this can be substantially reduced by frying the sausage in a dry pan and draining it well.