• 1 ciabatta loaf, split lengthwise and lightly toasted
  • 4 tomatoes, cut in halves
  • Extra-virgin olive oil (EVOO), for drizzling
  • Salt and freshly ground black pepper

Rub the tomato halves into each piece of ciabatta. Drizzle them with a little EVOO and season with salt and freshly ground pepper. Cut bread into quarters, and serve.