This open sandwich of toasted ciabatta bread with a mixed bell-pepper topping is typical of the style of food enjoyed in Mediterranean countries, where bread (along with plenty of fruit and vegetables) is a mainstay of the diet. A little chorizo sausage adds a spicy note to the mix of bell peppers.
Preheat the oven to 400°F (200°C). Wrap the ciabatta bread in foil and bake for 8 to 10 minutes. Remove from the oven and place on a wire rack to cool. Preheat the oven broiler to high.
When the broiler is hot, place the peppers skin side up on a baking tray and broil until the flesh softens and the skin begins to blister and char, about 8 to 10 minutes. Transfer the peppers to a plastic zipper bag, seal, and set aside until cool enough to handle.
While the peppers are cooling, sauté the chorizo sausage slices in a small skillet until the oil runs out and the sausage slices start to crisp, about 3 to 4 minutes. Drain on a paper towel.
Place the chorizo in a bowl and add the tomatoes, relish or chutney, and basil. Remove the cooled peppers from the bag and peel away their skins. Roughly chop the flesh and add to the bowl. Season lightly with pepper and mix well. Set aside while you prepare the toasts.
Cut the baked ciabatta across into 5 pieces, then cut each piece in half horizontally. Mix the olive oil with the garlic and brush this mixture onto the cut sides of the ciabatta pieces. Place them cut side up under the broiler and toast until golden and crisp, about 2 to 3 minutes.
Top the toasted ciabatta with the pepper and chorizo mixture and serve immediately.
Each serving provides calories 150, calories from fat 27, fat 3 g, saturated fat 1 g, cholesterol 3 mg, carbohydrate 27 g, fibre 2 g, sugars 2 g, protein 5 g.
Choices per serving: Carbohydrate 2, Fat 1⁄2