Tomato and basil bruschetta

Name: Tomato and basil bruschetta
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 5 Tomatoes, ripe, deseeded and finely chopped; 10 g Fresh basil, torn; 40 ml Olive oil; 5 ml Red wine vinegar; 2 g Salt; 1 g Black pepper; 1 Ciabatta, cut into thick diagonal slices; 0.1 Garlic, 1 clove, halved

Toasted ciabatta rubbed with garlic and piled with juicy chopped tomatoes, basil and good olive oil. Best in summer when tomatoes taste of something; a bright partner for arancini or cured meats.

Ingredients

5 Tomatoes, ripe, deseeded and finely chopped
10 g Fresh basil, torn
40 ml Olive oil
5 ml Red wine vinegar
2 g Salt
1 g Black pepper
1 Ciabatta, cut into thick diagonal slices
0.1 Garlic, 1 clove, halved

Method

Mix the tomatoes with the basil, 30ml of the oil, the vinegar, salt and pepper. Leave for 10 minutes so the juices run.
Toast or griddle the ciabatta slices until crisp and lightly charred, then rub one side of each with the cut garlic and drizzle with the rest of the oil.
Spoon the tomatoes onto the toasts just before serving so they stay crisp.