Creamy ham & spinach ciabatta

Name: Creamy ham & spinach ciabatta
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 50 g baby spinach; 125 g ricotta; 10 g pecorino, finely grated; 1 tbsp extra virgin olive oil; 1 unwaxed lemon, zest and juice; 80 g artichoke hearts, drained and roughly chopped; 25 g pitted green olives, roughly chopped; 1 half ciabatta, halved lengthways; 90 g ham hock (or sliced ham)

This restaurant-style open sandwich, from recipe writer Caitlin Macdonald, is made with just a kettle and a toaster – a great one for your next staycation. Top crispy ciabatta with pulled ham hock, creamy ricotta and your favourite selection of antipasti for an easy assemble-and-eat lunch or dinner. Follow Caitlin on Instagram.

0 out of 5 stars(0) Rate this recipe

Serves1
CourseMain meal
Prepare20 mins
Cook-
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

50g baby spinach
125g ricotta
10g pecorino, finely grated
1 tbsp extra virgin olive oil
1 unwaxed lemon, zest and juice
80g artichoke hearts, drained and roughly chopped
25g pitted green olives, roughly chopped
1 half ciabatta, halved lengthways
90g ham hock (or sliced ham)

Boil a kettle. Put the spinach in a colander, place in the sink then pour over just-boiled water to wilt it. Set aside to cool. When cool enough to handle, squeeze out as much liquid as possible and finely chop.
Meanwhile, put the ricotta in a bowl along with most of the pecorino, ½ tbsp oil, and the zest and juice of ½ lemon. Use a whisk to beat until smooth, then add the chopped spinach and mix again; season. In a separate bowl, toss the artichokes and olives with the remaining ½ tbsp oil, and lemon zest and juice.
Toast the ciabatta halves until golden. Spread over the spinach and ricotta mixture, then top with the ham hock and artichoke mixture. Sprinkle with the remaining pecorino, plus some chopped parsley, if you have some to hand.

Typical values per serving when made using specific products in recipe