Tomato Bruschetta

Ingredients

• Ripe tomatoes 400 g
• Italian bread or ciabatta 240 g
• Extra-virgin olive oil 3 tbsp
• Garlic 2 cloves
• Fresh basil 8 g
• Salt 1/2 tsp
• Black pepper to taste

Instructions

1. 1

   Dice the tomatoes, discarding the watery seeds, then toss them with the salt in a sieve set over a bowl and let them drain for 10 minutes.

2. 2

   Mix the drained tomatoes with 2 tbsp of the olive oil, 1 finely chopped garlic clove, the torn basil and black pepper.

3. 3

   Cut the bread into 8 slices about 1.5 cm thick and brush them lightly with the remaining oil.

4. 4

   Grill the slices on a hot grill pan or under the broiler for 1-2 minutes per side, until crisp and marked.

5. 5

   Rub the hot toast with the cut side of the second garlic clove.

6. 6

   Spoon the tomato mixture onto the toast just before serving, so the bread stays crisp.