Ciabatta tricolore recipe
 Like a pizza, this is an easy lunch to make, featuring toasted ciabatta slices topped with fresh Mediterranean flavours. The tricolore are the three colours of the avocado, tomato and mozzarella. 1 large ciabatta loaf4 heaped tbsp sun-dried tomato purée3 tbsp full-fat cream cheese1 garlic clove, crushed2 tbsp freshly chopped basil, plus extra to garnish 4 large tomatoes, sliced 1 large avocado, peeled and thinly sliced 150g/5½oz mozzarella, diced balsamic glaze, to drizzlesalt and freshly ground black pepper 1 large ciabatta loaf 4 heaped tbsp sun-dried tomato purée 3 tbsp full-fat cream cheese 1 garlic clove, crushed 2 tbsp freshly chopped basil, plus extra to garnish 4 large tomatoes, sliced 1 large avocado, peeled and thinly sliced 150g/5½oz mozzarella, diced balsamic glaze, to drizzle salt and freshly ground black pepper Method Preheat the grill to high. Slice the ciabatta in half lengthways through the middle. Place the slices, cut side up, on a flat baking tray. Toast under the grill for about 3–4 minutes, until lightly brown and crisp on the outside.Mix the sun-dried tomato paste with the cream cheese, garlic and basil in a bowl. Spread this mixture on the toasted side of the bread. Neatly arrange piles of tomato and avocado slices on top of the cream cheese mixture, then scatter over the diced mozzarella. Season well with salt and freshly ground black pepper and return them to the grill for about 5 minutes, or until the cheese has melted and is tinged brown. Place the slices on a serving board, sprinkle with the extra basil and drizzle with the balsamic glaze. Cut each slice into three and serve at once with a green salad, if you like. Preheat the grill to high. Slice the ciabatta in half lengthways through the middle. Place the slices, cut side up, on a flat baking tray. Toast under the grill for about 3–4 minutes, until lightly brown and crisp on the outside. Preheat the grill to high. Slice the ciabatta in half lengthways through the middle. Place the slices, cut side up, on a flat baking tray. Toast under the grill for about 3–4 minutes, until lightly brown and crisp on the outside. Mix the sun-dried tomato paste with the cream cheese, garlic and basil in a bowl. Spread this mixture on the toasted side of the bread. Mix the sun-dried tomato paste with the cream cheese, garlic and basil in a bowl. Spread this mixture on the toasted side of the bread. Neatly arrange piles of tomato and avocado slices on top of the cream cheese mixture, then scatter over the diced mozzarella. Season well with salt and freshly ground black pepper and return them to the grill for about 5 minutes, or until the cheese has melted and is tinged brown. Neatly arrange piles of tomato and avocado slices on top of the cream cheese mixture, then scatter over the diced mozzarella. Season well with salt and freshly ground black pepper and return them to the grill for about 5 minutes, or until the cheese has melted and is tinged brown. Place the slices on a serving board, sprinkle with the extra basil and drizzle with the balsamic glaze. Cut each slice into three and serve at once with a green salad, if you like. Place the slices on a serving board, sprinkle with the extra basil and drizzle with the balsamic glaze. Cut each slice into three and serve at once with a green salad, if you like. Recipe tips Can be assembled up to 2 hours ahead. Add the avocado slices just before grilling. Not suitable for freezing.