Grilled ciabatta

Grilled Ciabatta (4 portions)

  • 8 ciabatta slices
  • 1 glass green and black olive paste
  • 2 big, ripe Roma tomatoes, sliced
  • 3 tbsp Byodo Olive Oil, extra virgin, mild, Italy
  • 1 red onion, sliced
  • 150 g ricotta
  • 100 g rocket salad, cut into fine strips
  • 1 bunch basil leaves
  • rock salt
  • black pepper, fresh ground

Toast ciabatta slices in oven until golden-brown. Spread olive paste on each slice. Place sliced tomatoes on 4 slices and sprinkle with olive oil then season with salt and pepper. Top with onion rings and spread with ricotta, season once more. Position rocket salad and basil leaves and cover with remaining ciabatta.