INGREDIENTS:
6 LARGE TOMATOES, HALVED
3TBSP OLIVE OIL
3TBSP BALSAMIC VINEGAR
11/2TBSP SHOYU/LIGHT SOY SAUCE
SALT AND PEPPER TO TASTE
6 SPRING ONIONS, TOPPED AND TAILED
OLIVE CIABATTA BREAD CUT INTO 12 THICK SLICES
2 CLOVES GARLIC, PEELED
EXTRA OLIVE OIL FOR GRILLING AND DRIZZLING
FRESH BASIL LEAVES TO GARNISH |
METHOD:
1. Score the cut surface of the tomatoes and place in a dish. Mix together the
olive oil, balsamic vinegar, soy sauce and salt and pepper, and pour evenly over
the tomatoes. Leave to stand for 30 minutes.
2. Brush the spring onions with
olive oil.
3. Grill the spring onions and the
tomatoes, skin side down, over the coals for 10-15 minutes until cooked.
At the same time, lightly toast the ciabatta bread on both sides.
4. Rub one side of each piece of
toast with a clove of garlic.
5. Chop the cooked onions into small
pieces.
6. Scatter the cooked tomatoes with
onions and torn basil leaves and arrange the slices of ciabatta on the
side. Drizzle with olive oil and serve. |
