Tomato bruschetta is supposed to be about clean, simple, Italian flavours - fresh tomatoes and basil are piled on top of garlic-rubbed ciabatta slices.
- 1 x ciabatta loaf of bread
- 400g cherry tomatoes (use the best you can afford - opt for vine-ripened or sun-ripened and keep them on your windowsill in a paper bag, not in your fridge!)
- 12 basil leaves
- 2 garlic cloves
- Salt and pepper
- Extra-virgin olive oil
Slice the tomatoes into quarters and place into a bowl. Thinly slice the basil and add to the tomatoes. Add a little glug of olive oil and season to taste. Leave to sit for ten minutes or so.
Slice the ciabatta. Slice the garlic cloves in half. Heat a griddle pan. Toast the ciabatta on either side for 10-20 seconds until griddle marks appear. Rub the warm slices of ciabatta with the cut garlic clove.
To serve, drizzle the ciabatta slices with a little olive oil and pile with the cherry tomato mixture.