Jamie’s Tip - Using the very best, ripest tomatoes will make all the
difference. You can, of course, introduce other seasonal
veggies or herbs into the mix too, if you like.
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy
Add to your supermarket basket....
Pick which supermarket you want to send your ingredients to:
Ingredients
tomatoes 250 g (chopped)
fresh basil 15 g (torn)
sea salt pinch
black pepper pinch
ciabatta roll 2 (sliced)
garlic cloves 1 (halved)
olive oil ½ tbsp
balsamic vinegar 1 tbsp
Method
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.
