Quick recipe finder Bruschetta with fresh cherry tomatoes and basil
- 1 small ciabatta loaf, split lengthways
- 2 tbsp olive oil
- 150g/5½oz cherry tomatoes, halved
- 1 large sprig basil, leaves only
- salt and freshly ground black pepper
Drizzle the cut side of the ciabatta bread with one tablespoon of the olive oil and toast in a large, non-stick frying pan until golden-brown.
Mix the remaining tablespoon of olive oil, cherry tomatoes, basil and salt and pepper in a small bowl and leave aside to infuse.
To serve, divide the tomato mixture between the two pieces of toasted ciabatta bread.