Heirloom Tomato, Mozzarella & Basil Bruschette

1. Brush each slice of sourdough bread with 1 tsp olive oil. To toast the bread, either pop the slices under the grill for 3-4 mins, turning once, till golden, or griddle them in a ridged pan or frying pan for 4-5 mins, turning once. Cut the toasted slices in half and pop them on 2 serving plates.

2. Roughly chop the heirloom tomatoes. Drain the mozzarella and tear it into small pieces.

3. Peel the garlic and lightly rub it over the toasted bread to flavour it. Spoon over the heirloom tomatoes and top with the mozzarella. Scatter over a few fresh basil leaves, torn in half if large, and a pinch of salt. Drizzle with a little olive oil and serve.

4. The Right Slice
When you're slicing the loaf for your bruschette, cut from the middle of the loaf and aim for slices around 2cm thick.