6 slices pane di casa bread, torn into 4cm pieces
½ x 290 g jar pitted kalamata olives, in oil
100 g pepperoni slices
400 g medley tomatoes
400 g jar artichokes, drained
180 g tub bocconcini cheese, torn into bite-size pieces
- Preheat the oven to 180°C (160°C fan forced). Line a baking tray with baking paper. Place bread into a bowl and drizzle with 1 tablespoon oil from the olives. Spread onto the baking tray along with the pepperoni slices.
- Bake for 10-12 min, or until the bread is crisp and golden. Roughly chop tomatoes and artichokes. Place into a bowl with olives and bocconcini. Toss gently to combine.
- Divide the bread pieces and pepperoni between 4 serving plates and top with tomato mixture. Garnish with baby basil leaves and drizzle with balsamic vinegar to serve.