Bruschetta

Method

Slice the ciabatta diagonally into 12-16 pieces, approximately 1 cm thick. Brush both sides lightly with olive oil and toast under a hot grill or on a griddle until golden and crispy, about 2 minutes per side. Whilst the bread toasts, dice the tomatoes and place in a bowl, then finely mince the garlic and add to the tomatoes along with the balsamic vinegar, 45 ml of the remaining olive oil, sea salt and black pepper. Allow the mixture to rest for 5 minutes so the flavours meld together. Tear the basil leaves and fold gently into the tomato mixture just before serving. Spoon the tomato topping generously onto each toasted bread slice and serve immediately while the bruschetta is still warm.