• bruschetta
  • 1 slice ciabatta bread per person
  • 1 tin canellini beans
  • handful of black olives
  • 1 clove of garlic
  • olive oil
  • sea-salt
  • 1 courgette or 1 bulb of fennel
  • 1 small bunch of basil
  • 1 tub of ricotta or one mozzarella
  • 3 ripe tomatoes on the vine


  • Rub the bread all over, liberally with olive oil before grilling or toasting it. Afterwards rub the bread with garlic.
  • Chop and de-seed the tomatoes and slice the courgette or fennel thinly, then rub with olive oil and char-grill.
  • Drain and rinse the beans and mix in with the chopped garlic, basil, chopped black olives, black pepper and olive oil.
  • Spread the slice of toasted ciabatta with ricotta and sprinkle with se- salt and top with the bean mixture.
  • Arrange slices of charred courgette or fennel on top and finally top with the chopped tomato.