John Myers
Ingredients for 4 servings:
- 1 ciabatta
- 200 g tomatoes
- 1 small garlic clove(s)
- ½ cup olive oil
- 2 tsp oregano
- 4 sprigs of mint, preferably orange and moroccan mint
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes
Preheat oven to 200°C fan/convection oven. Peel and press the garlic clove, then let it simmer for a while with half a cup of olive oil. Dice the tomatoes and mix with the finely chopped oregano. Finely chop the mint and add enough to the tomatoes so that you can taste it well, but it doesn’t overpower everything (this depends a bit on the spiciness of the mint). Cut the ciabatta into 1-2 cm thick slices. Pour the olive oil through a sieve. Just before placing the slices of bread in the oven, coat one side with olive oil. Place them on the top rack of the oven for about five minutes, until the slices are lightly toasted. Season the tomato salad with salt and pepper and spread it on the slices of bread. Serve immediately.
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