With a selection of Italian-style antipasto vegetables in your storecupboard, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with peppers and ricotta cheese. A salad of mixed leaves with cucumber and grapes is all that's needed to make a sustaining lunch.
Make a taleggio, tuna and mushroom topping for focaccia bread. Drain 1 can of tuna in spring water, about 200 g, and flake into a bowl. Add 100 g (3½ oz) well drained mixed antipasto peppers in oil, 100 g (3½ oz) well drained mixed antipasto mushrooms in oil and 2 tbsp chopped parsley. Season with salt and pepper to taste. Stir together until well blended. Cut 6 thick slices of focaccia bread, about 300 g (10½ oz) in total, then slice each in half horizontally. Toast the bread under a preheated hot grill for about 2 minutes on each side or until crisp. Spread the tuna mixture over the toasts, then top with 150 g (5½ oz) taleggio cheese, thinly sliced. Grill for 2½ minutes or until the cheese melts. Serve hot.
Ricotta is an Italian cheese made from the whey left over from making other cheeses. It is similar to fromage frais in nutritional composition, although it has a higher protein and calcium content. * Olive oil is high in monounsaturated fat, which is thought to help in lowering high levels of cholesterol in the blood.
A * C, calcium * B1, B6, E, folate, niacin, copper, iron, potassium, zinc