- 1 loaf ciabatta bread
- Olive oil
- 1 clove garlic
- 2 beefsteak tomatoes
- ½ cup (150 g) green pesto
- ½ lb (200 g) smoked salmon
- 10 leaves fresh basil
Known as an aperitief but, thanks to its light acidity, also delicious with salmon bruschetta.
Fry 10 slices ciabatta in some olive oil until golden brown.
Rub a cleaned clove of garlic over one side of the fried bread, and then spread some green pesto over this.
Top with tomatoes that have been skinned in boiling water and chopped. Then lay some basil leaves and finally pieces of smoked salmon over this.
Delicious as part of an antipasti buffet.