Prep: 15 mins Cook: 8 mins - 10 mins
These ciabatta bread toasts topped with black olive, caper, parsley and garlic dip are ideal served as canapés or with soup
Nutrition and extra info
- Vegetarian
Nutrition: per serving
- kcal146
- fat10g
- saturates2g
- carbs11g
- sugars1g
- fibre2g
- protein2g
- salt1.5g
Ingredients
- 1 small ciabatta
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100g pitted black kalamata olive
- 3 tbsp extra virgin olive oil
- small pack of parsley
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 tbsp caper
Capers
kay-perCapers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 1 garlic clove, crushed
Method
Heat oven to 220C/200C fan/gas 7. Cut ciabatta into 12-18 thin slices. Arrange in 1 layer on a baking sheet.
Drizzle with olive oil, season and bake for 8-10 mins, or until crisp. Meanwhile, blitz olives, extra virgin olive oil, parsley, capers and garlic to a paste. Season with black pepper and spread on the ciabatta toasts.
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