INGREDIENTS

• 1 loaf ciabatta bread
• 1 large and very ripe tomato per person
• 1 garlic clove per person
• Coarse sea salt
• Freshly ground peper
• Olive oil

METHOD

• Cut the ciabatta loaf in half length-ways and hollow out some (but not all) of the bread. Cut the hollowed-out bread in 4 cm pieces.
• Toast the bread in the heated oven for a few minutes, until lightly browned.
• Rub a clove of garlic on each of the pieces of bread.
• Slice the tomatoes in half (horizontally) and rub on each piece of bread, ensuring that the slices are entirely covered.
• Drizzle over a decent amount of olive oil, and season with freshly ground peper.
• Serve with other tapas.