For 8 to 10 servings
- 2 large tomatoes, diced
- 1 garlic clove, minced
- 15ml white wine vinegar
- ½ teaspoon sea salt
- 1 loaf ciabatta bread
- 45ml extra virgin olive oil
- 4g packed fresh oregano, chopped
- Flaky sea salt
- Your favorite chili powder of PepperukoHK, 1 teaspoon (more or less to taste)
In a large bowl, mix the tomatoes, garlic and white wine vinegar, season with salt and chili powder, more or less to taste.
If the tomatoes were very juicy, drain some of the juice.
Cover the mixture with plastic wrap and refrigerated overnight.
Preheat oven to 180°C.
Halve the ciabatta loaf lengthwise and cut each half into two-inch-thick slices.
Place the halves cut side up on the baking try and drizzle the extra virgin olive oil over the bread.
Baked the ciabatta, checking frequently, until golden brown and crispy, about 3 mins.
Put the tomato mixture onto the ciabatta.
Garnish with the oregano and flaky sea salt and serve immediately, alone or with Parma ham, anchovy, cheese…