A little chorizo sausage adds a spicy note to the sweet capsicum mix in this open-faced sandwich.
*Use a French bread stick or other crusty loaf instead of ciabatta.
*For a vegetarian topping, omit the chorizo and sprinkle the capsicum and tomato mixture with 2 tbsp toasted pine nuts. Or replace the chorizo with ⅔ cup (100 g) crumbled fetta or goat's cheese.
*Eggplant and mozzarella bruschetta: Slice 1 eggplant into 1 cm thick rounds and spread them out on a baking tray. Add 1 tsp chopped fresh thyme to 2 tbsp extra virgin olive oil and brush half of this over the eggplant slices. Place under a preheated grill and cook for about 4 minutes or until soft and lightly golden. Turn the slices over, brush with the remaining thyme oil and grill for a further 4 minutes or until lightly golden. Slice 3 roma tomatoes and 100 g mozzarella cheese. Overlap slices of eggplant, tomato and cheese on each toasted piece of ciabatta and grind over some black pepper. Grill for 1–2 minutes, just to melt the cheese. Scatter 2–3 thinly sliced spring onions over the top, then serve immediately.
*Like all breads, ciabatta is a good source of starchy carbohydrates and B vitamins. It is sometimes called ‘slipper bread’ because of its shape.
*Chorizo is a popular Spanish sausage made with pork and pimiento, a Spanish capsicum. Chorizo has a high fat content, but this can be substantially reduced by frying the sausage in a dry pan and draining it well.
GI estimate high.