Tomato, basil and watercress bruschetta Recipe

Tomato, basil and watercress bruschetta Recipe

  • 2 slices ciabatta bread
  • 4 tbsp olive oil
  • 1 clove garlic, peeled
  • 1 tomato, chopped
  • 6 fresh basil leaves, torn
  • 1 handful watercress, chopped
  • salt and freshly ground black pepper
  1. Drizzle the olive oil over the slices of ciabatta bread. Heat a chargrill pan until smoking and toast the bread for 1-2 minutes on both sides, or until golden-brown all over. Remove from the pan and rub the clove garlic onto one side of each slice of toast.
  2. Mix together the tomato, basil, watercress and remaining oil in a bowl, season with salt and freshly ground black pepper and pile onto the ciabatta toasts. Serve immediately.
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