Instructions: Stone the olives and place them with the anchovies and lemon juice in a food processor. Process rapidly for a few seconds until the mixture resembles breadcrumbs.

Add the tomatoes and process rapidly for a few more seconds.

Grill the bread on both sides until crisp and golden and rub one side of each slice with the crushed garlic.

Cut the slices in half to make them easier to handle.

Dribble a little oil on the garlicky side and then add a thin or thick according to taste layer of the olive and tomato mixture some pepper and finally a little fresh basil.

Serve immediately.

Bruschetta in its simplicity is one of those culinary items at the heart of a culture. It originated in Rome according to Marcella Hazan its name is derived from bruscare which means to roast over coals and originally it was nothing more than fresh bread toasted and sprinkled with a thick green olive oil.

Serves 4

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