Toasted Ciabatta With Salami, Cherry Tomatoes, Oilves & Feta
Toasted Ciabatta With Salami, Cherry Tomatoes, Oilves & Feta
Rate this RecipeIngredients
- 1/2 cup cherry tomatoes
- 1/2 cup kalamata olives
- extra virgin olive oil to drizzle
- sea salt & cracked black pepper
- 4 pieces ciabatta or turkish bread
- olive oil spray
- 4 tablespoons tomato paste pizza flavoured
- 4 tablespoons ricotta cheese
- 2 cups baby spinach
- 16 pieces chilli salami
- 2 tablespoons mixed herbs finely chopped (see notes)
- 125 g danish feta cheese crumbled
- basil leaves for garnish
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced). Line a tray with baking paper.
- Spread the cherry tomatoes and olives on the tray, drizzle with some olive oil and season well. Roast for about 30 minutes until soft. Set aside.
- Spray the pieces of bread with some olive oil spray and toast in the toaster or under the oven grill for 5 minutes.
- Lay the toasted bread on a tray. Layer with the tomato paste, ricotta, spinach, salami pieces, cherry tomatoes, olives, mixed herbs and feta. Place under a hot grill for 5–8 minutes (just watch they don't burn). You can also bake in a hot oven for about 15 minutes.
- Drizzle over some olive oil, scatter with basil leaves and season well.
Notes
The mixed herbs I used are from the fruit/veg section of the supermarket. They are in a sachet and are lightly dried (so they last for 4 weeks in your fridge). Mine were a mix of parsley, basil and oregano, but you can use any fresh or dried herbs you have, or just basil!
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