Cheshire on Ciabatta with Roasted Peppers and Tomatoes

Quick, healthy snacks don’t come any tastier than this - and it’s so easy to make.

Serves 4Cheshire on ciabatta with roasted peppers and tomatoes


1 part-baked ciabatta loaf (plain or with olives)

4 teaspoons sun-dried tomato paste or puree

3 - 4 tomatoes, sliced

100g (4oz) roasted peppers in olive oil or vinegar, drained

1 teaspoon dried mixed Italian herbs

salt and freshly ground black pepper

150g (5oz) red or white Cheshire cheese, thinly sliced

a few herbs or salad leaves, to garnish


1. Preheat the oven to 200°C / 400°F / Gas 6.

2. Split the ciabatta loaf in half horizontally, then cut each piece in two. Arrange the pieces, cut side up, on a baking sheet. Spread with the sun-dried tomato paste or puree and top with the sliced tomatoes.

3. If the peppers are in thick strips, slice them into thinner ones, then arrange an equal amount on top of the tomatoes. Sprinkle with herbs, season with salt and pepper and top with the sliced cheese.

4. Bake for 10 - 12 minutes, until the bread is hot and the cheese has melted. Serve at once, garnished with a few fresh herbs or salad leaves.

Cook’s Tip: Whisk up a quick dressing with 2 tablespoons of virgin olive oil, a tablespoon of red or white wine vinegar and a pinch of mustard and seasoning. Use it to drizzle over the melted cheese just before serving.