Bruschetta

Method

Cut a ciabatta loaf into slices, about 1cm (½in) thick. Brush with olive oil and place in a hot, cast iron AGA grill pan and cook until the bread is 'branded' with stripes on both sides. Alternatively, you can cook the ciabatta on the floor of the roasting oven. If you're using a conventional oven, grill in a grill pan. Rub the toasted bread with half a garlic clove and season with sea salt and black pepper. Serve warm.

Try these toppings:

• Chopped ripe tomatoes and torn basil leaves
• Slices of tomato and mozzarella
• Crumbled Gorgonzola mixed with a little mascarpone and finished with a walnut half