Ingredients:
250 g ripe cherry tomatoes
12 black olives, roughly chopped
1 teaspoon capers, chopped
3 tablespoons olive oil
1 tablespoon roughly chopped fresh parsley
1 loaf ciabatta
1 clove juicy garlic
salt
fresh ground black pepper
Directions:
Place the tomatoes in a large bowl and with your thumb forcefully flatten each tomato so the flesh squasheds and the seeds spill out.
Mix in the olives, capers, 1 Tbs of the olive oil, the parsley and some salt and pepper.
Set aside at room temperature for at least 30 minutes.
Half the bread horizontally and cut each halve into 4 even sized pieces.
Preheat a heavy non stick frying pan.
Brush the cut surface of the bread with a litle oil and cook in the hot pan for 3-4 minutes until golden brown and a little charred.
Cut the garlic clove in half and rub the cut surface over the toasted side of the hot bread.
Pile on to a serving platter and casually spoon over the tomato mixture.
Serve while still slightly warm.
Servings: 4
Time preparation: 10 min.
Time total: 15 min.