Bruschetta, two ways
One loaf, two toppings: meaty mortadella with creamy ricotta, and salty anchovies with juicy tomatoes. The perfect snack to start a summer's evening, alongside sips of cold Birra Moretti.
1 white stone-baked baguette
For the mortadella and ricotta topping
50g chilli relish
3 slices (about 60g) mortadella
handful of rocket
For the anchovy and tomato topping
18 cherry tomatoes, chopped
140g pack marinated anchovies
basil leaves, roughly torn (optional)
1. Heat the oven to gas 6, 200˚C, fan 180˚C. Cut the baguette in half widthways. Cut one half into 12 slices and place on a baking tray. Cut the remaining piece of baguette in half lengthwise and place, cut-side up, on the tray. Toast in the oven for 7-8 mins until lightly golden, then set aside to cool.
2. Cut the 2 large pieces of baguette into 3 smaller pieces. Spread a sixth of the relish across each cut side of bread, then spread over the ricotta and top with half a torn slice of mortadella each. Scatter over some rocket to serve.
3. Top the small baguette slices with the cherry tomatoes, a few anchovies and some of the roasted red pepper and olives from the anchovy pack. Season well and scatter over the basil, if using.
Each serving contains
of the reference intake