Paprika’s a bit of a non-event spice for me, but add a bit of smoke to it and – whoa! – it starts whispering sweet nothings. Smoked paprika’s been around awhile – you can find it at most major retailers, and you might have discovered its distinctive taste
Brush 4-6 slices of ciabatta or any other crusty artisanal bread with some ghee, melted butter or olive oil and toast in a 180ºC oven for 10 minutes. Meanwhile, mix together 2 tbsp tomato sauce (we used All Gold) and 1 tsp storebought mayo (I use Crosse & Blackwell’s; I love the tanginess). Season with only a touch of salt and two grindings of black pepper, then spread onto the toasted ciabatta. Top each slice with some sliced spring onion, chopped green chilli and a generous grating of mozzarella. Dust with a shake of smoked paprika, then drizzle with some extra virgin olive oil and pop under the grill (on an oven tray – need we say) for about 3 minutes until golden and oozing. Give it another shake of the smoked paprika as it comes out of the oven, if you like. Serve on a leafy green salad and it’ll taste like a gourmet dinner!