Bruschetta

6 slices ciabatta
1 garlic clove, cut in half
2tbsp extra-virgin olive oil
Sea salt and freshly ground black pepper
4 fresh tomatoes, skinned, deseeded and chopped
12 sun-dried tomatoes, roughly chopped, plus a little oil from the jar
A handful of fresh basil leaves, torn

Preheat the oven to 190C/gas 5. Rub each slice of ciabatta with the cut sides of the garlic clove.

Arrange them on a baking sheet and drizzle over the olive oil. Season with salt and pepper and bake for 10-15 minutes, turning once, until golden.

Mix the tomatoes, sundried tomatoes and half the basil together and season. Spoon on top of the ciabatta slices and arrange on a baking sheet.

Drizzle over a little of the oil from the sun-dried tomatoes and scatter over the rest of the basil to serve.

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