- 20 minutes
- Prep 15 minutes
- Cook 5 minutes
- Serves 4
Our own recipe. The photograph is AI-generated.
Ingredients
- 6 ripe tomatoes (about 500g)
- 15g fresh basil, leaves torn
- 3 tablespoons extra virgin olive oil, plus extra for brushing
- Salt
- Black pepper
- 1 ciabatta loaf, cut on a slant into 8 slices about 1.5cm thick
- 1 garlic clove, peeled and halved
Let's cook
- Cut the tomatoes in half and squeeze out most of the seeds and juice over the sink. Chop the flesh into small dice, about 1cm.
- Put the tomatoes in a bowl with the basil, 3 tablespoons of olive oil, a good pinch of salt and some pepper. Stir and leave for 10 minutes so the salt draws out the flavour.
- Heat a griddle pan or a grill to high. Brush the ciabatta slices lightly on both sides with olive oil.
- Griddle or grill the bread for 1 to 2 minutes on each side, until crisp with dark stripes or golden patches. Watch it closely: it goes from toasted to burnt quickly.
- While the toast is still hot, rub one side of each slice with the cut side of the garlic. The rough toast works like a grater and picks up just enough garlic.
- Give the tomatoes a stir, then spoon them onto the toasts with a little of their juice. Serve straight away, before the bread softens.
Tips
- Only make this when tomatoes are ripe and red all the way through; pale tomatoes have no flavour.
- Top the toasts at the last minute so they stay crunchy.
- Slightly stale bread is perfect: it toasts crisper.
Swaps
- Gluten free: use slices of gluten free bread, toasted.
- Milder: rub the garlic very lightly, or leave it out for children.
Tags
In Twenty minute dinners, Plant powered.
Contains: Cereals containing gluten .
Of the 14 allergens, only gluten is in this recipe, from the wheat in the ciabatta. Some ciabatta also contains soya flour, so check the packet.
Check every packet for allergens.