Bruschetta: Ready before the Ready Meal

Why have ready meals when you can have bruschetta?

Dice a few tomatoes, chiffonade (slice into microfine strips) or chop a handful of basil leaves, throw both in a bowl with a glug of olive oil, a pinch of salt and a few twists of black pepper and gently toss. Then heat a grill or griddle pan, slice up a rustic loaf and grill/griddle the bread for a minute or so each side, rub one side with half a garlic clove and top with the tomato and basil.

At least as quick as microwaving some depressing “Mediterranean-style chicken” concoction from the supermarket.

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