Ingredients
- 4 slices of ciabatta/sourdough bread
- 1 & 1/2 tablespoons olive oil
- 1 clove of garlic
- 2-3 stems of Spring onions
- 8 stems of garlic chives (or use finely chopped garlic after rubbing on the bread)
- 1 stem of basil leaves
- 500 grams of ripe tomatoes
- Salt & pepper
- 1 tablespoon vinegar (your choice – balsamic, cider, white wine or herb vinegar)
Equipment
- BBQ, Griddle pan, fry pan or sandwich press
- Knife
- Chopping board
- Bowl
- Scissors
- Measuring spoons
- Spoon
Method
- Toast the Ciabatta slices on a griddle pan, BBQ, fry pan or a sandwich press
- Drizzle olive oil onto toasted bread (approximately ½ teaspoon per slice)
- Rub a cut and peeled garlic clove across the bread, spreading the olive oil as you go
- Wash and dry the tomatoes and herbs
- Cut your tomatoes into 1cm chunks and place in a bowl
- Finely snip spring onions and garlic chives directly into the bowl of tomatoes
- Tear basil leaves into small pieces and add to your bowl of tomatoes
- Season with a few cracks of salt and pepper
- Add remaining olive oil (1-1.5 tablespoons) and vinegar
- Give the tomato mix a good stir
- Place your toasted bread onto plates or a platter and pile up with your tomato mixture, dividing between the pieces of toasted bread
Tasty Tip
Try other tasty toppings such as pesto, smashed avocado, fetta, parmesan, mozzarella, roasted capsicum, fresh capsicum, shaved Parma ham, prosciutto etc.
Adult Help
Using the knife
Toasting the bread
