- 8 slices ciabatta bread
- 2 garlic cloves, halved
- extra virgin olive oil for drizzling
- 8 ripe tomatoes, sliced
- 8 fresh basil leaves
- salt and freshly ground black pepper
Toast the bread lightly. Rub with the garlic, cut side down, while still hot. Season with salt and lots of pepper, and drizzle enough oil on each slice to soak thoroughly.
Divide the tomato slices evenly between the slices of bread.
Top each bruschetta with a fresh basil leaf. Serve immediately.