TOMATO AND OLIVE CROSTINI
If you’re organising a cocktail party, crostini are a brilliant alternative to canapés
Cut 20 ripe tomatoes into quarters and place them in a bowl with a handful of chopped olives, 2 lugs of olive oil, a swig of balsamic and a pinch of pepper. Add ½ a dried chilli, crumbled, and set aside. Cut 1 ciabatta loaf into slices, grill and then rub with the cut side of a garlic clove. Drizzle with olive oil. Spoon the tomato mix onto the hot ciabatta and sprinkle with basil leaves.