Grilled Bread with Fresh Tomato, Basil and Garlic

What you need

• 8 slices rustic bread, about 1.5 cm (1/2 in) thick, from a crusty country loaf
• 500 g (1 lb 2 oz) ripe tomatoes
• 10 leaves fresh basil
• 1 clove garlic, peeled
• 4 tbsp extra virgin olive oil, plus extra for drizzling
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Wash the tomatoes, cut them into quarters and scrape out the seeds with a teaspoon.

2. 2

   Dice the flesh into small cubes, about 1 cm (1/2 in), and put them in a bowl.

3. 3

   Stack the basil leaves, roll them up tightly and slice across into thin ribbons.

4. 4

   Add the basil, olive oil, a good pinch of salt and some black pepper to the tomatoes and stir gently.

5. 5

   Leave the topping at room temperature for 15-30 min so the tomatoes give up some juice and take on the oil.

6. 6

   Heat a ridged grill pan, a barbecue or the oven grill to high.

7. 7

   Toast the bread on both sides until crisp with dark marks, 2-3 min per side.

8. 8

   Halve the garlic and rub the cut side over one face of each hot slice. The rough surface grates it like a rasp.

9. 9

   Stir the topping once more and spoon it onto the bread, leaving most of the liquid behind in the bowl.

10. 10

    Finish with a thin thread of olive oil and serve at once, before the bread turns soft.

Imported from saturdaysinrome.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.