Angela Hartnett's bruschetta three ways
We’re adding an Italian flair to our kitchen this morning as Angela Hartnett starts the weekend with not one, but two courses of amazing Mediterranean inspired cuisine. The first is her signature bruschetta, done three ways.
Ingredients
Ciabatta bread, sliced
Extra virgin olive oil
2 clove garlic, peeled
For the toppings:
Topping 1:
Black olive tapenade
Jarred roasted peppers in oil
Fresh basil leaves
Topping 2:
Dolcelatte cheese, lightly mashed
Prosciutto ham
Topping 3:
1 tin white beans - such as cannellini or chickpeas, drained
Olive oil
salt and pepper
Chargrilled artichokes in oil
Fresh basil leaves
Method
1. Take your bread and rub in the olive oil, then heat a griddle pan and chargrill on both sides. Remove from the griddle and rub the bruschetta with the garlic clove.
2. For the first topping, spread the bruschetta the black olive tapenade and top with the roasted peppers. You may need to chop the peppers so they sit nicely on top. Finish with fresh basil.
3. For the second topping, spoon the lightly mashed Dolcelatte cheese over the bruschetta and top with the torn prosciutto ham
4. For the third topping, mash the cooked, drained beans in a bowl with some olive oil and season with salt and pepper
5. Top the bruschetta with the bean mix and chargrilled artichokes then finish with the fresh basil
6. Serve the selection of bruschetta on a large platter