This is like bruschetta on steroids but it’s all the things I love on a single slab.
Serves 4
Ingredients:
1 large fresh ciabatta loaf
1 tablespoon of olive oil
1 clove of garlic, peeled and halved
3 lean bacon medallions, diced into 1cm pieces
2 large tomatoes, roughly chopped
4 sun dried tomatoes, roughly chopped
1 teaspoon balsamic vinegar
1 teaspoon sugar
2 large ripe avocados
A tablespoon of freshly chopped parsley
Seasoning to taste
Method:
Heat a griddle pan over a medium to high heat.
Slice the bread in half length ways then pour over the olive oil onto the exposed sides. Using your fingers, rub into the bread. Take the halved garlic clove and rub onto the oily bread then place face down into the griddle pan, cooking until slightly charred, around 5 minutes. Remove and place on the plate.
Meanwhile, take a small frying pan and fry the bacon over a medium heat until crispy. Using the garlic clove, finely chop this then add to then pan along with both types of tomatoes, the balsamic vinegar and sugar. Cook down for about 4 minutes until the tomatoes have softened and released their juice.
Slice the avocados into thick pieces and place on top of the ciabatta. Spoon over the bacon and tomato mixture, then sprinkle over the freshly chopped parsley.