Using ripe tomatoes and the best olive oil will make this Tuscan dish absolutely delicious.
300 g (10 1/2 oz) cherry tomatoes
4 sun-dried tomatoes
4 tbsp extra virgin olive oil
16 fresh basil leaves, shredded
2 garlic cloves, peeled
8 slices ciabatta
salt and pepper
4 sun-dried tomatoes
4 tbsp extra virgin olive oil
16 fresh basil leaves, shredded
2 garlic cloves, peeled
8 slices ciabatta
salt and pepper
method
1. Using a sharp knife, cut the cherry tomatoes in half.
2. Using a sharp knife, slice the sun-dried tomatoes into strips.
3. Place the cherry tomatoes and sun-dried tomatoes in a bowl. Add the olive oil and the shredded basil leaves and toss to mix well. Season to taste with a little salt and pepper.
4. Using a sharp knife, cut the garlic cloves in half. Lightly toast the ciabatta bread.
5. Rub the garlic, cut-side down, over both sides of the lightly toasted ciabatta bread.
6. Top the ciabatta bread with the tomato mixture and serve.
2. Using a sharp knife, slice the sun-dried tomatoes into strips.
3. Place the cherry tomatoes and sun-dried tomatoes in a bowl. Add the olive oil and the shredded basil leaves and toss to mix well. Season to taste with a little salt and pepper.
4. Using a sharp knife, cut the garlic cloves in half. Lightly toast the ciabatta bread.
5. Rub the garlic, cut-side down, over both sides of the lightly toasted ciabatta bread.
6. Top the ciabatta bread with the tomato mixture and serve.
serving amount
serves 4
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