Preparation

Preheat the oven to 220°C (200°C fan, gas 7). Cut the ciabatta into 1cm thick slices about 1 cm thick and place on a wire rack. Bake in the oven for 5 minutes until golden brown.

Pat the anchovy fillets dry. Mix with the capers, olives, peperoncino and peeled garlic clove in a blender.

Blitz briefly.

Add the honey and puree to a fine paste.

Gradually add the olive oil until a spreadable paste is formed. Season with salt, pepper and lemon juice.

Remove the toasted bread from the oven and spread with the paste. The olive crostini is best served immediately, hot and crispy. Garnish with capers if desired.