Large ripe tomatoes: 200g
Sea salt: to taste
Garlic: 2 cloves
Fresh basil: handful
Red onion ( sliced): ½
Black pepper: to taste
Extra virgin olive oil: 3 tbsp
Ciabatta loaf: 1
Dice the tomatoes (into fairly small pieces) then place into a medium sized bowl along with the onion and season with salt and pepper
Thickly slice one clove of garlic into 4 or 5 pieces and add to the bowl then drizzle over 2 tablespoons of olive oil.
Add most of the basil leaves, reserving a few for garnish. Stir well and set aside to marinate but do not refrigerate
Preheat the grill to medium hot, or heat your Circulon Grill pan to fairly hot
Slice the ciabatta diagonally and arrange the pieces on your Circulon square baking tray or place onto your Grill pan (you’ll need to cook in two batches if using the pan).
Toast the bread on both sides then remove and place on a serving board or plate. Drizzle sparingly with the remaining olive oil
Cut the remaining garlic clove in half and rub all over the toasted bread then discard. Remove the sliced garlic from the marinated tomatoes and discard.
Spoon the tomato mixture onto the toasted bread then scatter over the remaining basil and an extra pinch of salt and pepper if desired.
A bruschetta can be made in various different ways and a simple change can be bring to this recipe by adding some fresh mozzarella cheese and with some tomato slices and a drizzle of basil pesto sauce.