Simple bruschetta

Try your hand at this Italian classic – perfect for a quick lunch or a shareable starter.

Ingredients

• 1 fresh ciabatta loaf
• 3 tbsp vegetable or extra virgin olive oil
• 1 clove garlic, peeled and left whole
• 6 vine-ripened tomatoes
• 1 small red onion, finely chopped
• 10 basil leaves torn into small pieces
• 2 tins mixed bean salad, drained
• Black pepper, to taste
• 50 g rocket leaves

Method

1. Slice the ciabatta loaf into 1 cm thick slices and drizzle with the oil. Place onto a lined baking sheet and bake in a preheated oven on a medium heat until the bread is golden and firm.
2. Remove from the oven and rub the garlic clove over the bread slices to scent them.
3. Dice up the tomatoes and mix with the red onions, basil leaves and tinned mixed beans. Check the seasoning.
4. To serve, put 2 of the ciabatta bruschetta onto a plate, top with the tomato and bean mix and add the rocket leaves on top.