I love brushetta when we eat out or on holiday but for some reason I’ve never even thought to make it at home. When staring in the fridge wondering what to eat over the weekend I realised we had a some tomatoes that needed eating so decided to make a quick & easy brushetta.
The ciabatta loaf was roughly sliced diagonally then toasted on the griddle pan in a little olive oil. I used ViveBio’s 100% Organic Extra Virgin Olive Oil which is perfect for this kind of dish.
Whilst the hubby tried not to burn the ciabatta I quartered the tomatoes (I used four which was perfect for a full loaf) & removed the seeds, diced a red onion and tossed them in a bowl with a little more olive oil & garlic. Leave to marinade for a couple of minutes before piling on top of the sliced ciabatta, perfect for a light summer dinner served with a little salad.