Olive Parmesan Ciabatta with Chili Flakes and Olive Oil

(about 20 min):

Cut tofu into cubes, mix with olives and anchovy fillets, add a tiny bit of olive oil and blend in a hand mixer to a paste.

Cut ciabatta in half lengthwise and spread with olive paste, fold the top over.

Brush top with olive oil. Mix chili flakes and parmesan and press smoothly on lid, then bake in heated oven at 175 °C for six to seven minutes until crispy. Then arrange diagonally halved on plates and garnish with frisée lettuce and cleaned cherry tomatoes.

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