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Bruschetta verdura mista (mixed vegetable bruschetta)

Ed Baines from Good Food Bites
For a stylish Italian starter try Ed Baines's recipe for ciabatta topped with a medley of Mediterrranean vegetables

Bruschetta verdura mista (mixed vegetable bruschetta)

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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Serves: Makes 12 bruschetta

Prep: 10 min
Cook: 5 min

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