Bruschetta-style tomato and basil on toasted bread

Ingredients

• 4 thick slices ciabatta (or sourdough)
• 4 ripe tomatoes, diced
• ½ tsp salt
• 1 garlic clove, halved
• Fresh basil leaves, torn
• Good extra virgin olive oil
• Black pepper
• Optional: balsamic vinegar

Method

1. Tomatoes. Toss diced tomatoes with salt. Rest 10 minutes. Drain off the liquid.
2. Toast. Char the ciabatta on a griddle or under a hot grill until dark lines appear on both sides.
3. Garlic. While hot, rub the toasted bread with the cut side of the garlic clove. The heat will rasp the garlic over the bread.
4. Top. Pile tomatoes on the toast. Scatter basil. Drizzle generously with olive oil. Black pepper. Optional balsamic.
5. Serve. Immediately. Don’t let the bread soak through.

Tips

• Salt the tomatoes. Drain. Wet topping = soggy bread.
• Rub the hot toast with raw garlic. Don’t cook the garlic on the bread.
• Best olive oil you’ve got. This is the moment to use it.