this months recipes

Tomato and Garlic Bruschetta with Really Garlicky Garlic
10 June 2008

Serves 4

350g/12oz Fresh Tomatoes
125g/4oz mozzarella, grated or finely chopped
1 clove really garlicky garlic
12 basil leaves, finely shredded
2 tbsp olive oil
1 large Ciabatta or really garlicky ciabatta slices
4 tbsp Olive Tapanade

Preheat Grill

Slice the tomatoes into thin wedges. Mix with the grated cheese, garlic, shredded basil and olive oil in a bowl.

Slice the Ciabatta into thick slices (approx 2cm)

Toast the bread under a pre-heated grill on one side and very lightly on the second side. If using really garlicky ciabatta, toast on buttered side only

Spread the tapanade onto the lightly toasted side and top with the tomato mixture and Cook under the grill for about 5 minutes until the cheese has melted

Serve as a starter or light lunch.

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