olive oil, for brushing bread
8 slices ciabatta or sourdough bread
120g roll goat’s cheese, thinly sliced
shaved slices rare roast beef
ma rinated artichokes, drained, quartered
extra-virgin olive oil, to drizzle
sea salt flakes and freshly ground black pepper
1 Brush oil onto both sides of bread. Heat a chargrill pan over a high heat. When hot, chargrill bread.
2Top bread with goat’s cheese, beef and artichoke quarters. Drizzle with a little oil. Season with salt and pepper and serve.
TIP:To cook your own rare roast beef, season a 500g beef eye fillet on all sides with salt and pepper. Brown on all sides in a hot frying pan. Transfer to a 200˚C oven for 20 minutes.