Ciabatta with Olives and Anchovies

SERVES: 8

Preparation time: 5 minutes

Total time: 5 minutes

1 ciabatta loaf

Black olive tapenade, for spreading

6–10 anchovy fillets

3–4 vine-ripened tomatoes, sliced

Handful basil

Split the ciabatta in half lengthways and spread a layer of tapenade on one half.

Arrange the anchovies, tomatoes and basil on top of the tapenade.

Place the other half of the loaf on top and press firmly together. Wrap in plastic film to transport then cut into slices to serve.