Tomato, basil & creamy pecorino bruschetta

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Ingreadient

• 250g pack mixed baby tomatoes
• 25g pack Cooks’ Ingredients Basil
• 1 Waitrose Mixed Olive Ciabatta
• Creamy Pecorino Dip

Step by step

1. Roughly chop the tomatoes and put them into a bowl. Tear in ½ the basil leaves, season generously and add a drizzle of olive or extra virgin olive oil. Set aside.
2. Cut the ciabatta into 12 thick slices on the diagonal. Toast until golden in a toaster, under the grill, or on a griddle pan. Put the bread on a serving board.
3. Stir the dip until combined, then spread each toast with a generous spoonful. Add the basil tomatoes on top with any juices, then scatter with more basil to serve.