Mini ciabattas transformed into pizza-like toasts loaded with fresh garlic slices, layers of cheese and cherry tomatoes. A breeze to make.
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Serves
4
Garlic Clove
Red Onion
Cherry Tomatoes
Ciabatta
Pecorino
Sherry Vinegar
Basil
Olive Oil
Salt
Black Pepper
Serves
4
Garlic Clove
Red Onion
Cherry Tomatoes
Ciabatta
Pecorino
Sherry Vinegar
Basil
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the grill to high.
Step 2.
Thinly slice the garlic cloves and add to a cold pan. Thinly slice the red onion and add half to the pan. Cover with olive oil and set over a medium heat. Cook until the onions and garlic are golden brown, 10-12 mins. Meanwhile, halve the cherry tomatoes using a couple of small plates. Add a handful of tomatoes to the bottom plate and place the second, facedown over the tomatoes. Run a bread knife through the middle, halving all the tomatoes at once.
Step 3.
Slice the ciabatta in half, rub with oil and grate over half of the cheese. Slide under the grill until golden brown.
Step 4.
Fish the crispy garlic and onions out of the pan and tip in the tomatoes. Cook for 2 mins in the hot oil and add a big pinch of salt and the sherry vinegar. Cook for 30 secs and add the remaining red onion and basil. Season and toss everything together.
Step 5.
Add the bread to four plates and top with the warm tomatoes. Scatter over the crispy garlic and onion oil and serve topped with remaining grated cheese.
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