16-18 Cherry tomatoes (depending on how big the ciabatta slices are)

3 Garlic cloves peeled

2 small ciabatta rolls halved and lightly toasted

Extra Virgin Olive Oil

Large handful of basil (the more the better)



Garlic & Tomato Bruschetta

preparation 2 mins • you cook for 6 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

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This is a great example of a dish that doesn't have many ingredients and lots of cooking processes yet it literally bursts with flavour. The bruschetta can be served as individual dishes or are great on a platter in the middle of the table.They're so simple and easy to make that you won't believe how good they taste. This is a two part recipe. In part one we make and bake the bruschetta. In part two we finish everything off.

Baking tray

Small mixing bowl


Before you start, preheat your oven to 200c. Have all the ingredients out and click here!

Before you start, take the tomatoes out of the oven, have the basil leaves handy and click here!


This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.

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Preheat your oven to 200c then take the garlic cloves and chop them finely. Add a pinch of course sea salt to your work surface and scoop the garlic on top. With the flat of your knife, press down on the garlic and scrape lightly towards you. What you need to do is continually squash and scrape the garlic against the salt until you have a garlic paste.

Now take the ciabatta which should be very lightly toasted, so that the outside is crispy but the middle is still nice and soft. Drizzle some extra virgin olive oil over the bread and then spread the garlic paste over the ciabattas evenly.

Next add the tomatoes. Sometimes it can be difficult to get them to not roll off, so just press them into the ciabatta lightly so they stay. Drizzle a little more olive oil over the top and then season generously with salt and pepper.

Transfer them to a baking tray and then bake in the oven for 5 minutes.

Once you've taken them out of the oven, tear the basil leaves and scatter generously over everything and you're done!

I hope that you enjoy them.


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