Ciabatta with Tomato and Olives

Ciabatta with Tomato and Olives

Not only does this look lovely, it is absolutely delicious.
ServesPrep / Cooking TimeDifficulty
2 30 minutes 1

The mixture of the richness of the sun dried tomatoes and the tanginess of the olives, makes this the perfect accompaniment to any salad or BBQ dish - simply tear and share!



125ml extra virgin olive oil
1 oval shaped ciabatta loaf, cut into 1/2 slices
4 ripe tomatoes on the vine, diced
½ jar of artichokes
12 basil leaves, torn
12 black pitted olives, chopped
1 garlic cloves, peeled and halved
Sea salt and freshly milled black pepper


Pour half the olive oil into a shallow dish.
Place the bread in it leaving for 5 minutes, turning twice during that time.
Place the tomatoes in a second bowl with the olives and sprinkle over the basil leaves.
Season with salt and pepper to taste and pour over the remaining oil.
Using a large frying pan, fry the ciabatta on both sides till golden brown.
Arrange on a serving plate.
Rub the ciabatta bread with the raw garlic on one side of the toast and top with the tomato mixture.
Serve with a few salad leaves.

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