Mary Berry’s Ciabatta Tricolore
A quick and easy lunch, Mary Berry's Ciabatta Tricolore is topped with tomato paste, creamy avocado and plenty of melty mozzarella cheese.
Like a pizza, this is an easy lunch to make. The tricolore are the three colours of the avocado, tomato and mozzarella, which give it a wonderful summery feel.
|1 large||ciabatta loaf|
|4 heaped tbsp||sun-dried tomato paste|
|3 tbsp||full-fat cream cheese|
|1||garlic clove, finely grated|
|2 tbsp||freshly chopped basil, plus extra to garnish|
|1 large||avocado, peeled and thinly sliced|
|4 large||tomatoes, slices|
|150g (5oz)||mozzarella, diced|
|balsamic glaze, to drizzle|
Preheat the grill to high.
Slice the ciabatta in half lengthways through the middle. Place the slices, cut side up, on a flat baking sheet. Toast under the grill for about 3–4 minutes, until lightly brown and crisp on the outside.
Mix the sun-dried tomato paste with the cream cheese, garlic and basil in a bowl. Spread this mixture on the toasted side of the bread.
Neatly arrange piles of tomato and avocado slices on top of the cream cheese mixture, then scatter over the diced mozzarella. Season well with salt and freshly ground black pepper and return them to the grill for about 5 minutes, or until the cheese has melted and is tinged brown.
Place the slices on a serving board, sprinkle with the extra basil and drizzle with the balsamic glaze. Cut each slice into three and serve at once with a green salad.
Can be assembled up to 2 hours ahead. Add the avocado slices just before grilling. Not suitable for freezing.