Artichoke, tomato and mozzarella ciabatta recipe

By Kate Belcher

  1. Serves 2
  2. Ready in 15 minutes
  3. Rating

Treat your ciabatta bread to a delicious topping of artichoke, tomato and mozzarella. An Italian recipe that is a sure winner every time.

tried and tested
Artichoke, tomato and mozzarella ciabatta

Ingredients

  1. 1 large ciabatta loaf
  2. 290g jar chargrilled artichoke hearts in olive oil (we used artichokes from Sainsbury’s Taste The Difference range)
  3. 1 garlic clove, halved
  4. 290g jar whole cherry tomato and roasted pepper sauce (we used a Sacla’ sauce, from supermarkets)
  5. 125g buffalo mozzarella, torn into pieces
  6. 50g wild rocket

Method

  1. 1. Preheat the grill. Using a sharp knife split the ciabatta in half, then cut each half in 2 lengthways to give 4 bases. Brush with a little oil from the artichoke jar. Pop under the grill for 2 minutes until lightly toasted, then rub with the garlic while still warm.
  2. 2. Divide the tomato sauce between the ciabatta. Top each with some artichokes (halved, if large) and scatter over the mozzarella. Season, then grill for 2-3 minutes until lightly golden and bubbling. Top with rocket leaves, then drizzle with a little of the artichoke oil to serve.

Nutritional info

Per serving: 767kcals, 44g fat (13.8g saturated), 23.9g protein, 70g carbs, 8.3g sugar, 5g salt

Wine Recommendation

A simple Italian or a dry French white are refreshing matches – try a Touraine Sauvignon Blanc.

Comments

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gillwaite@googlemail.com

January 2

very easy and very nice but nothing fantastic

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