1 small gluten free ciabatta loaf, cut into slices*
2 tbsp olive oil
150g/5½oz tomatoes, halved
1 large sprig basil, leaves only
salt and freshly ground black pepper
*You can use any type of gluten free bread.
Drizzle the slices of the gluten free ciabatta bread with one tablespoon of the olive oil and toast in a large, non-stick frying pan until golden-brown.
Mix the remaining tablespoon of olive oil, tomatoes, basil and salt and pepper in a small bowl and leave aside to infuse.
To serve, divide the tomato mixture between the two pieces of toasted ciabatta bread.
Recipe adapted from: Good Food