Tomato bruschetta

• 8 slices Bread (from a rustic loaf or ciabatta, 1.5 cm thick)
  Swaps (1)
• 4 u Tomato (very ripe and fleshy)
  Swaps (1)
• 1 clove Garlic (peeled and halved)
• Salt (to taste, ideally flaky sea salt)
• Black pepper (to taste)
• 4 tablespoons Extra Virgin Olive Oil
• 1 pinch Oregano (dried) (optional)
• 12 leaves Basil

Instructions

1. 1

   Halve the tomatoes, scoop out the seeds and juice with a teaspoon and cut the flesh into small dice. Leave them to drain in a sieve for a few minutes so they do not soak the bread.

   8 min

2. 2

   Put them in a bowl with the hand-torn basil, half the oil, salt, pepper and the oregano if using. Let them marinate while you toast the bread.

   10 min

3. 3

   Toast the slices on a grill, a very hot griddle pan or under the oven grill until golden and marked on the outside but still soft inside.

   4 min

4. 4

   Rub each hot slice with the cut side of the garlic, on one side only; the rough surface of the bread works like a grater. Drizzle with a little of the remaining oil.

   2 min

5. 5

   Spoon the tomato on top just before serving and finish with a little flaky salt and a few basil leaves.

   2 min