This makes a wonderful, easy starter for any dinner. Simply make your topping in advance – it’s best if it sits in the fridge for a few hours for all the flavours to infuse. Take it out of the fridge about 15 minutes before you want to serve. Lightly toast the ciabatta. Then bring everything to the table (including a good bottle of olive oil for drizzling on the bread) and let guests help themselves.
For a more substantial starter also lay out platters of meat (serrano ham, salami, ham, chorizo), olives and other vegetables like marinated artichokes and roasted peppers which guests can pile on their bread or eat separately. Your taste buds will be transported to the Mediterranean.
1 box of cherry tomatoes or baby plum tomatoes
2 large handfuls of basil, chopped
5 large cloves of garlic, peeled and chopped
4 large tbsps extra virgin olive oil
1 large loaf of ciabatta, sliced, for toasting
1 Chop the tomatoes up into quarters. Mix together with the chopped basil, garlic and olive oil. Cover with clingfilm and leave in the fridge for at least 2 hours – I like to try for about 8, or even overnight.
2 Lightly toast the slices of ciabatta and bring everything to the table for guests to assemble their own bruschettas.