Cheese and tomato ciabatta recipe

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5 min


5 min

A quick and easy snack made with yummy Gruyere cheese and juicy, sweet plum tomatoes. Adding a few basil leaves gives it a Mediterranean flavour


  • 2 half-baked ciabattas
  • 2 tbsp olive oil
  • 16 midi plum tomatoes, halved
  • 8 large basil leaves
  • 100g (31/2oz) grated Gruyere cheese
  • Salad, to serve


  • Cut the ciabatta in half, then in half again lengthways. Lightly toast crust sides.Turn slices over and drizzle bases with olive oil.

  • Arrange tomato halves on top. Tear up the basil leaves and scatter them over. Season, and sprinkle with grated Gruyere.

  • Grill until bubbling and golden. Toast the tops of ciabatta, too. Serve hot with salad.

Top tip for making Cheese and tomato ciabatta

Gruyere is a hard yellow cheese, if you're not a fan, substitute it with your favourite cheese

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