Tomato & Basil Bruschetta

Make the topping

• Halve the tomatoes, squeeze out and discard the seeds, then roughly chop the flesh and tip it into a mixing bowl.
• Pick a few small baby basil leaves and set them aside for garnish. Pick the remaining leaves, tear them into the bowl and discard the stalks.
• Season with a tiny pinch of sea salt and black pepper, then gently toss together and leave to sit while you toast the bread.

Toast the bread

• Cut the ciabatta into 8 slices, each about 1cm thick.
• Place a griddle pan over a medium heat to warm up, or set up your toaster.
• Toast the bread until golden or griddle for 2 minutes on each side.
• Cut the garlic clove in half, then rub the cut side all over the surface of the toast.
• Drizzle the toasts with the extra virgin olive oil.

Assemble & serve

• Top each toast with a spoonful of the tomato and basil mixture.
• Drizzle with a little balsamic vinegar, then scatter over the baby basil leaves.