Bruschetta is an Italian savoury, originally made in Tuscany to show off the new season’s olive oil at the time of harvest.

Good quality, cold-pressed, extra virgin olive oil is therefore an essential ingredient – as are the tastiest tomatoes you can lay your hands on.

4 best quality red, ripe tomatoes
1 small loaf olive oil bread, ciabatta or a ficelle (small baguette)
1 clove garlic, cut in half olive oil
salt and pepper
½ small red or spring onion, finely chopped or a small bunch of chives, finely cut

Preheat oven to 220, set to Grill, rack position A.

Cut the tomatoes into quarters, scrape out the seeds and chop into small pieces.

Cut the bread into slices about 2cm (¾ inch) thick. Using the grill tray, toast on each side until golden.

Rub one side of the toast with the cut garlic, then brush with the olive oil on both sides, and season with salt and pepper.

Spoon the tomato on top, sprinkle with chopped onion or chives and serve immediately.