Cooking time: 3-6 minutes
Bruschetta is the Italian name for any toasted and topped
bread. Use a ciabatta loaf for delicious pre-dinner snacks,
easy to make over any barbecue or campfire.
1 loaf of ciabatta bread
6 oz / 150 g cherry tomatoes
6 oz / 150 g black olives, chopped
freshly grated Parmesan cheese
salt and freshly ground black pepper
Lightly oil a square of kitchen foil and place it on the grill over hot coals or embers, reflective and oiled side
uppermost (you may want to twist the edges onto the grill or secure it with some small stones to stop it blowing away).
Halve the cherry tomatoes and place them on the foil. Drizzle a little oil over the tomatoes and season them as
they cook with salt and fresh black pepper. Meanwhile, slice the loaf into rounds 2 cm / 1″ thick.
Brush a little olive oil over both sides of each slice and place them directly on the barbecue or campfire grill. Cook
them for 2-3 minutes on one side, or until the surface is a golden and slightly charred brown. Flip the slices over
and as the other sides cook place the tomato halves on top. Sprinkle a handful of chopped black olives over each
slice, and add a smattering of grated Parmesan (the fresh stuff is best if you can get it). After 2-3 minutes remove the
ciabatta slices and serve on a large dish.