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