PAN BAGNA

This is a nice recipe you can prepare ahead when you know you are going to have people turn up for drinks. It's very good as part of a platter of finger food. I love all ingredients. They are part of my Mediterranean upbringing.

INGREDIENTS
1 thin baguette or a thin sourdough batard
1 Tbsp extra virgin olive oil
1 garlic clove, peeled and sliced in half
2 red capsicums, roasted, skin and seeds removed
1 Tbsp capers
185g tin tuna in oil, drained
15 black olives, pitted
1/2 small red onion, thinly sliced
15 basil leaves
1 large handful roughly chopped Italian parsley
10 anchovies
100g marinated artichoke hearts, drained and sliced

METHOD:
With a sharp bread knife, slice the baguette in half down its length and remove the bread filling from both the top and bottom portions. Brush the interior of the loaf with olive oil and rub with garlic.

Cut the roasted capsicum into thin strips and combine with the remaining ingredients in a bowl.

Season with salt and freshly ground black pepper and spoon inside the bottom half of the loaf, heaping it up.

Reassemble the loaf, making sure that the sides meet meatly.

Wrap in plastic wrap.

Put a weight on top (a breadboard or heavy saucepan is suitable) and put in the refrigerator overnight.

Slice into 2 cm widths and serve.

Makes 20 slices

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