Bruschetta al Pomodoro

• 4 ripe tomatoes, diced
• A handful of basil leaves, torn
• 3 tbsp extra virgin olive oil, plus extra to drizzle
• 1 tsp red wine vinegar (optional)
• Salt
• 8 slices rustic bread or sourdough
• 1 garlic clove, halved

Toss the tomatoes with the basil, oil, vinegar and a good pinch of salt. Leave to draw out the juices.

Grill or griddle the bread until charred at the edges, turning once.

Rub the cut side of the garlic over the hot toast and drizzle with oil.

Spoon the tomatoes and some of their juice over the toast and serve at once, before it softens.