This recipe sponsored by: Gino recommends: to place the tomatoes on the bread when ready to serve or the bread gets too soggy! Buy from nifeislife.com
Serves 4

1 ciabatta loaf
4 tablespoons olive oil
400g small plum tomatoes
10 fresh basil leaves, sliced
6 tablespoons extra virgin olive oil, plus extra to serve
2 garlic cloves

Cut the loaf into 8 slices, each 2cm thick, brush both sides with olive oil and toast on a hot griddle pan for about 3 minutes on each side or until dark brown and crusty. Leave to cool slightly.

Meanwhile, quarter the tomatoes and place in a bowl. Add the basil, extra virgin olive oil and season. Mix well and set aside, covered and at room temperature, for 5 minutes.

Lightly rub the garlic over the bread. Place 2–3 tablespoons of the tomato mixture on top of each slice and arrange the bruschette on a large serving plate. Drizzle with extra virgin olive oil, and enjoy.