Summer is served

Toast to long weekends with these easy Italian-style nibbles and beer

BRUSCHETTA, TWO WAYS

Serves 6 Takes 10 mins

Heat the oven to gas 6, 200˚C, fan 180˚C. Cut 1 white stonebaked baguette in half. Cut one half into 12 slices and the other in half lengthways. Toast in the oven for 7-8 mins until lightly golden, then set aside to cool. Cut the large pieces into 3. Top with 50g chilli relish, 80g ricotta and tear over 3 slices of mortadella Scatter over a handful of rocket

Across the 12 smaller baguette slices, top with 18 chopped cherry tomatoes and a 140g pack marinatedanchovies. Scatter with some roughly torn basil

Each serving contains

notWhytry?

Thread skewers with cherry tomato halves, artichoke antipasti and basil leaves.

PERFECT PAIRING

With hoppy, fruity notes and a clean aftertaste, Birra Moretti 4 x 330ml bottles, £6.50 (£4.92/ltr), is brewed with the finest ingredients, and a great lager for pairing with Italian food.