- 2 tbsp olive oil, plus extra for drizzling
- 2 slices ciabatta bread
- 1 garlic clove, finely chopped
- 4 cherry tomatoes, quartered
- 6 fresh basil leaves, torn
- salt and freshly ground black pepper
- Drizzle the olive oil over the bread and toast in a hot chargrill pan for 2-3 minutes on both sides, or until golden-brown and crisp.
- Mix the garlic, tomatoes and basil leaves together in a bowl and season, to taste, with salt and freshly ground black pepper.
- To serve, spoon the tomato mixture over the ciabatta toast and drizzle with olive oil.