8 gluten-free ciabatta rolls (I use Schar)

2 cloves fresh garlic

3 tomatoes

1 cucumber

1 red onion

1/2 red and 1/2 yellow peppers

100 ml olive oil

small bunch fresh basil

1/2 tsp dry oregano

salt and pepper to taste

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1. Peel the garlic and chop it into very tiny pieces or use 1/2 tsp garlic puree.

2. Cut tomatoes, cucumber ,peppers and onion into very small dice

3. Mix tomatoes, cucumber ,peppers and onion with garlic, olive oil, dry oregano, salt, pepper and basil. Set aside for vegetables to release their juice

4. Cut ciabattas in half and toast under the grill until golden colour appears and crunchy texture

5. While still hot place the vegetables on top.

6. At the end gently pour leftover in the bowl juice and oil mix on top of each bruschetta

7. If you want to serve it warm, put it in the oven on the grill for a while. I serve mine without grilling so the vegetables are nice and fresh

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