Antipasto recipes

Ingredients

Serves 4

• 2 whole vine ripened tomatoes, diced
• 1 tbsp Spanish onion, brunoise
• Juice and zest of 1 lemon
• 20ml robust or lemon olive oil
• 1 tbsp shredded basil
• 1 glove garlic, minced
• 100g Binnorie labna
• 8 slices good quality ciabatta or sour dough

• In a bowl mix tomatoes, Spanish onion, lemon juice and zest, olive oil, basil and garlic.
• Season well and mix together. This mix can be stored overnight if preparing in advance.
• Brush the ciabatta with olive oil on both sides and grill on the barbecue.
• Spoon the tomato salsa onto each slice and top with the labna cheese.