Step: 1/6

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.

Step: 2/6

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

Step: 3/6

Blitz briefly.

Step: 4/6

Add the honey and puree to a fine paste.

Step: 5/6

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

Step: 6/6

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.