This is one of our favourite quick dinners with tomatoes and basil picked fresh from the garden if the chooks haven’t helped themselves!
For the gluten free option I just cook up some polenta, top with a few dollops of pesto, recipe in the blog, and then add a few spoonfuls of the tomato and basil mixture, delicious.
8 thick slices ciabatta bread
2 teaspoons olive oil
2 cloves garlic, peeled but whole
8-10 medium tomatoes, deseeded and diced
12 large basil leaves, torn
salt and pepper
Preheat the oven to 200degrees Centigrade.
In a bowl combine the tomatoes and basil with a little salt and pepper.
Take each slice of bread and drizzle a little olive oil over each side and pop onto a baking sheet.
Once the oven is up to temperature put the baking sheet in and bake for 10-15mins until the bread is crispy and golden.
Take a garlic clove and rub lightly all over the top side of the bread, place onto your serving plate. Repeat with the other slices of toast.
Top with the tomato mixture and a little freshly ground pepper, serve immediately.