A perfect addition to a full table of delightful food, this barbecue bruschetta is a much loved staple with a twist. Nothing beats the flavours of olive oil, salt and garlic, this dish is a demonstration that amazing flavours can come from the simplest of things.
8 slices of sourdough bread, sliced 2cm thick
2 garlic cloves, peeled and cut in half
100ml of olive oil
Extra olive oil to drizzle when serving
Green olives, sliced
Mint leaves, torn
Step One: Make sure your barbeque or chargrill is very clean. Place the bread on the hot grill and allow to cook on one side. Turn and repeat on the other side.
Step Two: Remove bread from the heat and rub the cut side of the garlic over each piece of warmed bread to give it a subtle garlic flavour. Drizzle well with olive oil and sprinkle liberally with sea salt.
Step Three: Serve as is or topped with slices of buffalo mozzarella, olives and torn mint leaves.