Tapas bruschetta recipe

Ingredients

• 2 ciabatta loaves
• 250 g cooked vac-packed beetroot
• Balsamic vinegar
• 1 bunch of fresh basil
• 1 small bulb of fennel
• 1 lemon
• A few sprigs of fresh mint
• 1 clove of garlic
• 8 ripe cherry tomatoes
• 4 rashers of prosciutto

• 8 × 80 g whole sardines, scaled and gutted
• 1 pinch of cayenne pepper

• 1 × 400 g tin of chickpeas
• 1 heaped tsp smooth peanut butter
• 1 lemon
• 1 pinch of cumin seeds
• 2–3 tbsp fat-free natural yoghurt

1. Trim the edges off the ciabatta lengthways, then cut them in half lengthways and put into the oven to toast, removing when golden. Tip the beetroot into a shallow bowl, then mash with a potato masher. Drizzle with a little balsamic and season with salt and pepper. Roughly chop half of the basil leaves and toss with the beetroot.
2. Quarter the fennel bulb, then finely slice it in the processor along with ½ a lemon. Chop the top leafy half off the mint, then add to the bowl, toss together and season to taste. Lightly season the sardines with salt, pepper and the cayenne, then place on the griddle to cook for around 3 minutes on each side, or until golden.
3. Swap to the standard blade in the processor. Add the drained chickpeas, peanut butter and the juice of 1 lemon. Rip off and add the remaining basil leaves, cumin seeds and yoghurt, then whiz until smooth and season to taste. Rub the toasts with half a garlic clove and the tomatoes, then lay them on a nice serving board with the prosciutto. Squeeze lemon juice over the sardines, then take everything to the table and load up the toasts however you like them.