Classic Italian Bruschetta with tomato and basil
Serves 4
Ingredients
1 ciabatta loaf
3 tablespoons extra virgin olive oil
500g small plum tomatoes
10 fresh basil leaves (sliced)
2 garlic cloves
Salt and pepper to taste
Method
Cut the loaf into 8 slices, each about 2cm thick.
Toast on a hot griddle pan for about 3 minutes on each side or until dark brown and crusty. Leave to cool slightly.
In the meantime, cut the tomatoes in quarters and place in a bowl. Add the basil, extra virgin olive oil and season with salt and pepper. Mix all together and cover with a tea towel. Set aside at room temperature for 5 minutes.
Lightly rub the garlic over the bread on both sides.
Place 2–3 tablespoons of the tomato mixture on top of each slice of bread and arrange the bruschette on a large serving plate.
Drizzle with any remaining juices from the bowl of tomatoes and enjoy.