RECIPES FOR OLIVE BREAD RECIPES

Steps:

• 1. The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home.
  2. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper.
  3. The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.
  4. These are my favourite toppings. They will each cover 4 to 6 slices. aubergine and mint bruschette baby artichoke bruschette tomato and basil bruschette
  5. If you have a large loaf, cut it in half, then slice it crossways about 1cm thick. Chargrill these slices on a barbecue or in a griddle pan until they are crisp on both sides, then lightly rub each piece a couple of times with a cut clove of garlic.
  6. Drizzle with some good extra virgin olive oil and sprinkle with a tiny pinch of salt. You can eat the toasted bread just like this, but make sure the oil is the best you can find otherwise it will never taste good.

Steps:

• 1. I've always thought of crostini as small bruschette but this isn't completely correct, as they are usually made with white bread instead of sourdough. I'm told that in the old days the bread would have been so stale that it would have to be soaked in a little stock or juice to make it chewy and edible again, but don't worry. In this day and age you don't have to do this. In Italy they simply grill a 1cm/½ inch slice of ciabatta, rub it with a cut clove of garlic, drizzle it with oil and season it with salt and pepper. Crostini are a great aperitivo with a drink, especially if you offer a few different toppings. Here are a few of my faves to get you into the spirit of things – each one will make enough to top 12 slices of crostini.
  2. Grill your slices of ciabatta. While they're still hot, rub them gently with the cut side of the garlic and drizzle with good-quality extra virgin olive oil. Now finish with your favourite toppings...
  3. buffalo mozzarella and chilli mixed herbs pea and broadbean pureé with pecorino prosciutto, figs and mint tomato and olives greens