A brush with bruschetta

Bruschetta with tomatoes and buffalo mozzarella

ingredients 2 cloves garlic 500 gm cherry tomatoes, halved 1 tsp sugar Splash red wine vinegar 1 large loaf ciabatta Extra virgin olive oil, to drizzle

For the marinated mozzarella 4 balls buffalo mozzarella Small handful basil leaves, torn a bunch of thyme Few sprigs rosemary 4 cloves garlic, halved Zest and juice of 1 lemon 200 ml extra virgin olive oil

method Slice the mozzarella and place in a shallow dish. Season with salt and pepper, then scatter over the herbs, garlic and lemon zest. Mix the extra virgin olive oil and lemon and pour over the cheese. Heat 2-3 tbsp of oil in a saucepan. Gently sauté 1 chopped garlic clove until it is soft. Add the cherry tomatoes, sugar, red wine vinegar and some seasoning. Cook for 5 minutes. Preheat the grill to medium. Cut the ciabatta loaf in half, then slice each half through the middle. Cut the second garlic clove in half and rub it on each piece of bread. Drizzle the bread with extra virgin olive oil and sprinkle with a pinch of salt. Grill on both sides until lightly golden. Place the bruschetta on plates and spoon over the tomato sauce. Drain the mozzarella from the marinade, tear the cheese and pile on top of the tomatoes. Drizzle over some of the marinade and tomato juices and season with salt and pepper to serve.