Bruschetta verdura mista (mixed vegetable bruschetta)

For a stylish Italian starter try Ed Baines's recipe for ciabatta topped with a medley of Mediterrranean vegetables
By Ed Baines
Bruschetta verdura mista (mixed vegetable bruschetta)
  • Rating:
  • Serves: Makes 12 bruschetta
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

main

  • 1 loaf of ciabatta bread, cut into 12 slices
  • 1 large clove garlic, peeled
  • olive oil, (ideally extra-virgin), for drizzling
  • 280 g jarred roasted peppers, rained and chopped
  • 290 g jarred slices of roasted aubergines
  • 50 g balsamic pickled onions, chopped
  • 12 tinned or jarred anchovy fillets
  • leaves basil

Method

1. Rub each slice of ciabatta with the garlic clove. Drizzle with olive oil.

2. Heat a griddle pan until hot. Griddle the ciabatta on the pan.

3. Top each ciabatta slice with a mixture of roast peppers, aubergine slices, balsamic onions and anchovy fillets.

4. Garnish with basil and serve at once.

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