Ingredients
250g Ciabatta loaf, sliced (About 12 slices; roughly 1½–2 slices per serving)
250g Cherry tomatoes, halved
125g Fresh mozzarella, torn (Use ball or bocconcini)
15g Fresh basil, torn
30ml Extra virgin olive oil (About 2 tbsp)
15ml Balsamic glaze, for drizzling (Optional; use regular balsamic vinegar if preferred)
1 clove (approx 3g) Garlic, peeled (Rub on warm toast for a gentle garlic flavour)
½ tsp Sea salt (Adjust to taste)
¼ tsp Black pepper, freshly ground
Method
Step 1
Preheat the oven to 200ºC (fan 180ºC). Line a baking tray with parchment or use a wire rack set over a tray.
Step 2
Slice the ciabatta into 12 equal slices and arrange them in a single layer on the tray. Brush each slice lightly with half of the olive oil.
Step 3
Toast the ciabatta in the oven for 8–10 minutes until golden and crisp. If you prefer, grill under a hot grill for 2–3 minutes per side.
Step 4
While the bread toasts, halve the cherry tomatoes and tear the mozzarella into bite-sized pieces. Place the tomatoes, mozzarella and torn basil in a mixing bowl, drizzle with the remaining olive oil, season with half the sea salt and black pepper, then toss gently.
Step 5
When the ciabatta is warm, rub each slice with the peeled garlic clove to impart a light garlic note.
Step 6
Top each toasted slice with a spoonful of the tomato and mozzarella mixture. Finish with a light drizzle of balsamic glaze and a pinch of the remaining sea salt and black pepper to taste.
Step 7
Arrange on a platter and serve immediately while the bread is still crisp.
Nutritional Information
Per serving:
Energy - 172kcal
Protein - 6g
Carbohydrates - 18.7g
Fat - 8.4g
Fibre - 1.2g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Use day-old ciabatta for firmer slices that toast crisply. Prepare toppings ahead and assemble just before serving to keep the bread crisp.
