Fresh basil 5g – a handful
Onions 50 g – 1 small piece
Graham bread 60 g – 2 slices
Garlic 5 g – 1 clove
Olive oil 10 g – 2 tsp
Canned olives 12 g – 4 pieces
Tomato 220 g – 1 large piece
Sea salt – a pinch
Freshly ground black pepper – a pinch
Dice the tomato.
Stir in the basil and chopped onion.
Roast the slices of bread on the grill or on a grill pan.
While still warm, rub with olive oil and garlic pressed through the press and lightly salt it.
Place a portion of tomatoes on each toast, chopped olives and season with pepper.
Serve while the bread is still warm.
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