Goats Cheese Ciabatta

Directions

• If you’re having this as a main dish, then take the ciabatta and cut it in half length ways, and then slice it in half through the middle, so you have a “top and bottom” of a ciabatta – you should have 4 in total. If you want to do this as tapas / starter, then do the same but then cut into “fingers” or bite size pieces.
• Place the ciabatta under a medium high grill just to lightly toast them. You want the bread crusty but not coloured, make sure you don’t over grill them.
• Remove from the grill and rub the garlic clove over the toasted bread, this will add a delicious garlic flavour to everything.
• Thinly slice the tomatoes and place over the ciabatta making sure it’s not overlapped too much depending on how you’ve cut the ciabatta.
• Lay fresh basil leaves over the top, making sure the tomatoes are covered but not too many, don’t cover it completely.
• Crumble / cut the goats cheese and layer over the top, trying to cover as much as possible but don’t worry about leaving gaps.
• Grind salt and pepper over the top, and then return to the grill until the goats cheese has softened or melted slightly but make sure the bread is not overly toasted.
• Serve immediately with a nice glass of Rioja or a G&T!