Ricotta bruschetta with crushed tomatoes and olives (Makes 4)
Roughly crush 250g (9oz) cherry tomatoes and toss with 4 tbsp good olive oil, 12 stoned kalamata olives, 2 tsp small capers, 4 finely chopped anchovy fillets and some seasoning. Toast 4 slices of good sourdough bread, dress with olive oil and a little sea salt then spread each slice thickly with 2 tbsp ricotta. Pile on the tomato mixture, top with sprigs of summer herbs or peppery leaves (such as basil, rocket and baby chard) and devour!
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