Ingredients
- 8 thick slices plain ciabatta
- 8 pitted black olives, sliced
- 450g vine-ripened tomatoes
- 3 sun-dried tomatoes in oil, chopped
- 4 cloves of garlic
- 4 spring onions, sliced
- 1 tbsp chopped fresh basil
- 3 tbsp basil olive oil
- 1 tbsp caramelised onion balsamic
- Salt and freshly ground black pepper
- Basil sprigs to garnish
Method
Place the tomatoes in a bowl, cover with boiling water and stand for 1 minute.
Drain and cover the tomatoes with cold water. Stand for 1 further minute. Peel the tomatoes, cut into quarters, remove the seeds and chop into small cubes.
In a bowl mix together the tomatoes, spring onions, olives, sun-dried tomatoes, basil, a little salt and freshly ground black pepper.
Preheat a grill.
Mash the garlic cloves with a heavy knife handle, just enough to split and loosen the skin. Peel the skin away and discard.
Grill the bread golden brown on both sides and, whilst still hot, rub one side of each slice with the mashed garlic. Arrange on a serving dish.
Spoon the mixture from the bowl on top of the toasted bread. Drizzle with the basil olive oil and the caramelised onion balsamic, then garnish with the basil sprigs and serve immediately.