Jamie Oliver’s bruschetta

“Using the very best, ripest tomatoes and good quality olive oil will make all the difference,” says Jamie

1 Cut ½ ciabatta loaf into slices roughly 1cm thick. Cut 250g mixed colour tomatoes in half, squeeze out and discard the seeds. Roughly chop and place in a mixing bowl.

2 Pick leaves from ½ bunch basil, discarding the stalks and tearing the bigger leaves into the bowl (keeping the baby leaves to one side). Add a pinch of salt and pepper. Use your hands to gently toss together, then put aside.

3 Place ciabatta on a serving board and drizzle with 1½ tsp extravirgin olive oil. Cut 1 garlic clove in half, then rub it over the bread.

4 Top the bread with a spoonful of tomato and basil mixture. Drizzle with 3 tsp balsamic vinegar and garnish with basil leaves.