Be mine bruschetta

Serves: 2

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Total Time: 15

Prep Time: 5

Cook Time: 10

• 4  ciabatta bread slices
• 1tbsp extra-virgin olive oil, plus extra to brush
• 1tsp balsamic vinegar
• ½tsp runny honey
• ½ x 125g ball buffalo mozzarella, torn into pieces
• 40g (1½oz) Parma ham, torn into pieces
• 75-100g (3-3½oz) grilled artichoke hearts, chopped
• Basil leaves, to garnish

Method

1. Preheat oven to 200°C (180°C fan) mark 6. Arrange the ciabatta slices on a baking tray, brush with a little extra-virgin olive oil and bake for 8-10min until crisp and golden.
2. Meanwhile, whisk together the olive oil, balsamic vinegar, honey and seasoning in a jug.
3. Arrange the toasted bread slices on a platter and top with the mozzarella, Parma ham and artichoke pieces. Drizzle with the dressing and garnish with black pepper and basil leaves.
4. Serve immediately.

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