Andalucian Garlic Bread

Have you got the andaljucian crunch bug? you will after tucking into this. Perfect for a pre-dinner nibble or casual snack.

Place the tomatoes in a large bowl and with your thumb forcefully flatten each tomato so the flesh squasheds and the seeds spill out.

Mix in the olives , capers , 1 tbs of the olive oil , the parsley and some salt and pepper.

Set aside at room temperature for at least 30 minutes.

Half the bread horizontally and cut each halve into 4 even sized pieces.

Preheat a heavy non stick frying pan.

Brush the cut surface of the bread with a litle oil and cook in the hot pan for 3-4 minutes until golden brown and a little charred.

Cut the garlic clove in half and rub the cut surface over the toasted side of the hot bread.

Pile on to a serving platter and casually spoon over the tomato mixture.

Serve while still slightly warm.

cherry tomatoes, black olives, capers, olive oil, fresh parsley, ciabatta, garlic, salt, fresh ground black pepper