Crispy bruschetta with three very different toppings
2 ciabatta loaves
For the goat’s cheese topping:
2 fresh goat’s cheeses
A handful of chopped herbs
1 garlic clove, smashed
16 slices of chorizo, or other cured meats
1 small tub of stoned olives, chopped roughly
For the fish and pesto topping:
Wild garlic pesto or fresh basil pesto
2 tsp horseradish sauce
2 small smoked fish fillets, skin removed and flesh roughly flaked
1 preserved lemon or 1 cooked beetroot, finely diced
For the Provencal veg topping:
Courgettes, peppers, aubergines and garlic, cubed
Sundried tomato or black olive tapenade
Fresh marinaded anchovies, optional
Roast the courgettes, peppers, aubergines and garlic with olive oil and herbes de Provence for 40 mins in a hot oven
Cut the ciabatta loaves into slices on the diagonal, rub with a garlic clove, drizzle with olive oil and bake in the oven until crisp.
Smash up the goat’s cheese with a garlic clove, freshly ground pepper and chopped herbs. Spoon onto the toasted ciabatta slices, but keep it rustic—there’s no need to smooth the topping down. Place a slice of chorizo or other cured meat on top of each one. Scatter over the olives and serve.
Spread the pesto generously over the toasted ciabatta slices. In a bowl, roughly mix the horseradish with the flaked fish. Spoon on top of the pesto, scatter with the diced lemon or beetroot, add a quick grind of fresh black pepper and it’s good to go.
Mix the roast provencal veg with the chopped basil and seasoning to taste. Spoon onto the toasted ciabatta and finish each slice with two little anchovy fillets, if using them.
Recipe: Katherine Frelon