1 small ciabatta (about 175g/6oz), split in half, or 2 thick slices sourdough bread
50g/2oz marinated peppers or 2 heaped tbsp tomato or onion relish
8 pitted black olives, sliced
100g/4oz semi-soft goat’s cheese, such as chèvre
2 tsp aged balsamic vinegar (optional)
a few leaves watercress or rocket
extra virgin olive oil
Heat the grill. Toast the bread, lightly, on the rounded side. Spread the other, at side with the peppers or relish and scatter over the olives. Crumble over the cheese and return to the grill until the cheese softens and starts to brown.
Remove from the grill and drizzle with the balsamic vinegar, if using. Serve, topped with a small handful of watercress or rocket and a drizzle of olive oil over the top, while the cheese is still hot and bubbling.
485 kcalories, protein 20g, carbohydrate 48g, fat 25g, saturated fat 10g, bre 3g, added sugar none, salt 3.48g