About this recipe:Make high-speed bruschetta by using tapenade to give the ciabatta toasts a rich flavour of olives, olive oil and garlic, then top with artichokes and crisped salami. Delicious!
1 ciabatta, about 250g
1 red pepper, thinly sliced
2 tbsp olive oil (from the jar of artichokes)
12 slices Milano salami, about 70g in total
4 tbsp tapenade
1 jar char-grilled or roasted artichokes in olive oil, about 290g, drained and sliced
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Method Prep:10min › Cook:10min › Ready in:20min
Preheat the grill to medium-hot and line the grill pan with foil. Cut the ciabatta into 12 slices on the diagonal, each 1.5cm thick. Put on the grill rack and grill for about 1 minute on each side or until golden.
While the bread is toasting, toss the pepper slices in the oil. Carefully remove the grill rack with the toast still on it and set aside. Put the pepper slices in a single layer to one side of the foil-lined grill pan and grill for 3 minutes. Add the salami slices to the other side and grill for a further 2-3 minutes or until the peppers are lightly singed and thesalami slices start to crisp.
While the salami is cooking, stir the contents of the tapenade jar to blend in the oil, then thinly spread the toasts with tapenade. Place a few pepper and artichoke slices on each piece, then top with the crispy salami. Return to the grill for 1 minute to heat through. Serve at once.
Tapenade is a purée of capers, black olives, anchovies and garlic in olive oil. You can make it yourself, if you like.
Slice a large whole baguette into 1.5cm slices on the diagonal and put on a baking sheet. Mix 3 tbsp olive oil with 2 tsp dried Italian herbs and lightly brush over the bread. Bake at 200°C (180°C fan oven), gas 6 for 15 minutes or until golden. Leave to cool on the baking sheet, then pack into plastic bags and freeze for up to 1 month. Take out a few slices as required. Warm them under a medium-hot grill for 1 minute and use to make bruschetta or mini pizzas.
Pear and gorgonzola bruschetta Rub the toasted bread at the end of step 1 with 2 cut garlic cloves. Drizzle with 2 tbsp walnut oil. Sauté 2 cored and sliced ripe pears in 15g unsalted butter until tender and beginning to brown. Put on the toasts. Add 150g diced Gorgonzola cheese. Grill for 2 minutes or until bubbling.