My Bruschetta Recipe

Here's my recipe for bruschetta. Why? Why not! Makes a change from all the geek crap here =)

Take one good sized ciabatta loaf. I like the part-baked ones that you finish off in the oven, because they come out lovely and fresh - if you have one of these, cut it in half and slice each of these pieces down the middle lengthways, so you end up with four, fairly flat pieces. Bake off, or heat up your alternative bread product.

Whilst that's cooking, take three regular tomatoes, slice the top 5mm off (to get rid of the green bit), scoop out the core and pips (hereafter refered to as "The Guts") and dice roughly. Take half a red onion, and dice roughly as well. Dump all this in a bowl, and mix in some roasted pepper pesto - a couple of desert spoonfuls. If it's a bit on the thick side, add a bit of olive oil (extra virgin, naturally).

Spread the tomato/onion/pesto muck on the bread, allow to warm under the grill or in the oven for a minute or two, and then serve. It's lush.