This recipe should appeal to everyone who have the late glut of ripe tomatoes. DH and I have this as a starter between us on the occasional eating out trip. It is very expensive in restaurants.
Feta Cheese and Tomato Bruschetta Serves 4
1 lb of cherry/Plum tomatoes 1/2 lb feta cheese small bunch of fresh mint leaves small handful fresh basil 3 tbsp of your best EV olive oil Maldon sea salt and ground black pepper 1 ciabatta loaf 1 large garlic clove, unpeeled
Roughly chop the tomatoes and place in a bowl. Crumble or roughly dice the feta into the bowl. Roughly chop in the herbs, then add 2 tbsp of olive oil and plenty of seasoning. Leave aside for 1 hour to let the flavours mingle.
Split the loaf in half lengthways, then cut each half crossways into 4 roughly equal-sized pieces. Drizzle the cut sides with a little olive oil and grill until golden brown. 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
NB I have been looking for a recipe for home made Ciabatta on the message boards, but couldn't find one. If you would like to try your hand at making ciabatta, you won't go far wrong with this recipe from Paul Hollywood, one of the UK's best celebrity chefs, if not the best bread maker, I think he is wonderful: