Wednesday, May 21, 2008


serves 4

8 slices ciabatta bread
2 garlic cloves, halved
extra virgin olive oil for drizzling
8 ripe tomatoes, sliced
8 fresh basil leaves
salt and freshly ground
black pepper

• Toast the bread lightly. Rub with the garlic, cut side down, while still hot. Season with salt and lots of pepper, and drizzle enough oil on each slice to soak thoroughly.
• Divide the tomato slices evenly between the slices of bread.
• Top each bruschetta with a fresh basil leaf. Serve immediately

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