There are probably as many versions of bruschetta as there are copies of Beatles' songs, but this recipe takes me back to lunch on a sunny day in Rome. I prefer multi-coloured cherry tomatoes but you can use whatever you fancy.
Preparation Time: 5 minutes (plus time for macerating the tomatoes)
Cooking Time: 2 minutes
Makes: 2 servings
Ingredients 250g cherry tomatoes, more than one colour if possible.
1 garlic clove, chopped or crushed
Slice the cherry tomatoes into halves, or into chunks if using larger tomatoes.
Drizzle with olive oil and sprinkle with salt and the crushed or chopped garlic.
Slice the ciabatta horizontally and grill the cut side.
Pile the macerated tomatoes onto the toasted bread and enjoy. You may want to protect your clothing in case any of the oily tomatoes drop onto your clothes.