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Ingredients |
1/2 pint pomodorino or cherry tomatoes
1 1/4 cups feta cheese
small handful fresh mint leaves
small fresh basil
3 tbsp olive oil
sea salt and ground black pepper
1 ciabatta loaf
1 large garlic clove, unpeeled |
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Method: 1. Place the tomatoes in a
heavy bowl, then use the end of a rolling pin to mash them and roughly
flatten them open. |
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2. Crumble or roughly dice the feta into the bowl.
Roughly tear in the herbs, then add 2 tbsp of olive oil and plenty of
seasoning. Set aside for at least a couple of hours.
3. Split the ciabatta in half lengthwise, then cut
each half crosswise into 4 roughly equal-sized pieces. Drizzle the cut
sides with a little olive oil and heat under a preheated broiler until
golden brown.
4. Cut the garlic clove in half and rub the cut
sides over the surface of the toasted bread; sprinkle lightly with salt.
Pile the tomato mixture on top and serve. |
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