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Weekdays 10am-12:30pm ITV

Angela Hartnett's bruschetta three ways

We’re adding an Italian flair to our kitchen this morning as Angela Hartnett starts the weekend with not one, but two courses of amazing Mediterranean inspired cuisine. The first is her signature bruschetta, done three ways. 

Ingredients

Ciabatta bread, sliced 

Extra virgin olive oil

2 clove garlic, peeled 

For the toppings:

Topping 1: 

Black olive tapenade 

Jarred roasted peppers in oil

Fresh basil leaves 

Topping 2: 

Dolcelatte cheese, lightly mashed 

Prosciutto ham 

Topping 3: 

1 tin white beans - such as cannellini or chickpeas, drained 

Olive oil 

salt and pepper 

Chargrilled artichokes in oil 

Fresh basil leaves 

Method

1. Take your bread and rub in the olive oil, then heat a griddle pan and chargrill on both sides. Remove from the griddle and rub the bruschetta with the garlic clove. 

2. For the first topping, spread the bruschetta the black olive tapenade and top with the roasted peppers. You may need to chop the peppers so they sit nicely on top. Finish with fresh basil. 

3. For the second topping, spoon the lightly mashed Dolcelatte cheese over the bruschetta and top with the torn prosciutto ham

4. For the third topping, mash the cooked, drained beans in a bowl with some olive oil and season with salt and pepper

5. Top the bruschetta with the bean mix and chargrilled artichokes then finish with the fresh basil

6. Serve the selection of bruschetta on a large platter

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Weekdays 10am-12:30pm ITV