Classic Bruchetta

Preheat a griddle pan until hot and toast the ciabatta for 3 minutes on each side until brown and crisp. Leave to one side to cool. If you don't have a griddle pan then toasting is fine.

Quarter the tomatoes and place in a bowl. Add the basil and olive oil and season well. Mix together and cover. Set aside at room temperature for 5 minutes.

Rub the garlic over the bread on both sides after cutting the cloves in halves.

Place 2 tablespoons of the tomato mixture on top of each slice of bread on a large plate.

Drizzle remaining juices from the bowl and serve.