Tomato and Bocconcini Bruschetta
  • ciabbatta or similar
  • 2 - 3 nice ripe tomatoes, sliced
  • bocconcini, sliced
  • 1 small bunch fresh basil , leaves picked
  • 1-2 cloves of garlic
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil
  1. Cut the bread into 1cm thick slices and toast it.
  2. Rub lightly with a cut clove of garlic, then using a pastry brush lightly coat the bread with extra virgin olive oil.
  3. Top with a layer of tomato slices and season with a light sprinkling of salt.
  4. Add the bocconcini, torn basil leaves and ground pepper.
  5. Drizzle a little extra virgin olive oil on the top.
Recipe by Villiers Brown at