© David Loftus
antipasti of mozzarella, chilli, and lemon crostini
Heat a griddle pan until its really smoking hot, then griddle each slice of ciabatta for a couple of minutes on each side until they are nicely charred.
Cut the garlic clove in half, rub each ciabatta slice with garlic and drizzle with a little olive oil. Tear the mozzarella evenly over the 8 crostini. Season well with salt and pepper, sprinkle over the sliced chilli and basil leaves and grate over the lemon zest. Finish with another drizzle of olive oil.
8 slices of ciabatta bread
1 clove of garlic
extra virgin olive oil
2 balls of buffalo mozzarella
sea salt and freshly ground black pepper
1 red chilli, deseeded and finely sliced
a small handful of fresh basil leaves
zest of 1 lemon