Spice up your summer menu with a fresh take on a classic appetiser
Makes 14 slices
1 small ciabatta loaf (about 200g)
4 tbsp extra-virgin olive oil
1 large cucumber
1 plump red chilli
A generous handful of fresh basil, plus extra to garnish
Juice of lemon
Maldon sea salt
Freshly ground black pepper
1. Preheat the oven to gas mark 3/160ºC/ 325ºF. Slice the ciabatta and rub one side of each with olive oil (using about two tablespoons). Place in the oven for a few minutes until golden and crisp.
2. Meanwhile, prepare the cucumber by skinning it with a potato peeler, and use a mandolin slicer to chop it into wafer-thin slices. Partly deseed the chilli (unless you want the bruschetta to be very hot, in which case, leave in the seeds) and chop very finely, along with the basil.
3. Mix the chilli and basil with the -cucumber, adding the remaining oil and the lemon juice. Season to taste.
4. Remove the bread from the oven and immediately spoon this light, fresh mix on top. Garnish with basil.