Tomato and basil bruschetta

Tomato and basil bruschetta Method 1. Roughly chop the tomatoes and tip them into a bowl with their juices. Mix in the crushed garlic, chopped basil and a generous glug of olive oil. Set aside to allow the tomatoes to marinate for a few minutes.

Heat a griddle pan over a medium-high heat then add the bread and toast lightly on both sides. Remove the toast from the griddle.

Drizzle olive oil over 2 of the slices then rub these slices with the whole garlic clove to impart plenty of the garlic flavour onto the bread.

Spoon the tomato mixture onto the remaining 2 pieces of toast and drizzle with olive oil.

Transfer to a serving plate and serve immediately.