Introduction: Bruchetta

A really nice Bruschetta

Take the bottom half of a Ciabatta bread cake, rub it liberally with best olive oil and grill until its well browned. Remove from the grill and cover with a layer of Parmigiano Reggiano and return to the grill. Finely chop half a dozen fresh Basil leaves and mix with some good quality balsamic vinegar. Either use some tinned whole tomatoes or cook a large fresh one down and remove the skin. When the cheese is well melted into the toasted ciabatta top it with the cooked tomato and spoon on some basil and balsamic mix. Serve and enjoy.

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