Puttanesca Ciabatta

To serve 2 people.

INGREDIENTS

Ciabatta - 1 per person

Garlic - 1 bulb per ciabatta

Anchovy - 16 fillets

Capers - 3-4 Tbsp

Cherry Tomatoes - 1 Tsp

Red Onion - 1 onion

Parsley - small handful

Olives - 1 Tbsp (diced)

 INSTRUCTIONS

1. Slice the top off a bulb of Garlic, and drizzle with a touch of Olive oil.

2. Wrap the Garlic in tin foil, and place it into an oven set to 160 degrees C.

3. Roast the Garlic for around 45 minutes, or until it is really soft.

4. While the Garlic roasts, fairly finely dice some red Onion, and place it into a bowl.

5. Cut the Cherry Tomatoes into quarters, and add them to the Onion.

6. Drizzle the Oil from the tin of Anchovy over the Tomato and Onion, and mix everything up.

7. Next, once the Garlic is ready, remove it from the oven, and squeeze the Garlic out onto a chopping board.

8. Season the Garlic, and mash it up into a puree.

9. Cut the Ciabatta’s in half, and toast them off a little.

10. Once toasted, spread the Garlic puree onto the Ciabatta.

11. Sprinkle over a Tsp of Capers, and lay on a few Anchovy Fillets.

12. Add some of the Tomato and Onion.

13. Cut a few Olives into quarters, and lay them onto the Ciabatta.

14. Finish with a good sprinkle of finely diced Parsley.

15. Season the Ciabatta with Sea Salt and black Pepper, and serve.

Enjoy.