Is it tomato toast or bruschetta? Who cares, it’s very tasty.

This is a great recipe to have in your back pocket when your husband calls you as he leaves the golf course to inform you he’s invited friends over for drinks and they’ll all be there in about 15 minutes.

In between doing a fast little tidy up you can whip up this tasty little snack and people will think you’re Martha Stewart. I say Martha Stewart because a version of this recipe was originally on the cover of the Martha Stewart Living Magazine a few years ago.

Martha’s version is named Tomato Ombre but as I only had red tomatoes on this particular day I was ombre-less. You could also consider this a sort of lazy or rustic Bruschetta as it’s essentially grilled bread rubbed with garlic and topped with olive oil and salt and tomatoes.

Ideally you’d split, then toast your foccacia or ciabatta bread on the grill but I threw mine under the broiler as I had enough stuff to do without firing up the grill. Watch it closely as you don’t want to burn it – just a light golden color is good.

Take a large garlic clove (no need to peel it) and cut it in half. Rub the cut surface of the garlic clove all over the warm toasted bread – it’s amazing how much garlic flavor this transfers. Drizzle with some good olive oil and a little sea salt. Thinly slice your ripe tomatoes and layer them on a bread. Add a little more olive oil and sea salt. Add basil from your herb garden if the slugs haven’t eaten it all like they did to most of mine this year. Cut the tomato toast or bruschetta into wedges and pour yourself a large glass of wine so you can make sparkling conversation with your unexpected guests when they arrive in 5 minutes.

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