You Will Need:
- 2 handfuls nice mixed ripe tomatoes
- 1 small bunch fresh basil , leaves picked
- sea salt
- freshly ground black pepper
- olive oil
- balsamic vinegar
The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper.
Make sure your tomatoes are really ripe when making this topping. Give them a wash, remove their cores and carefully squeeze out the seeds. Place in a bowl, tear in the basil, season with salt and pepper, then toss with a good glug of olive oil and a good swig of balsamic vinegar to your taste.
Pile over the bread and away you go.