Avocado, Tomatoes and Grilled Ciabatta

, from Issue #52. September, 2015
Photography by Aaron McLean.
Avocado, Tomatoes and Grilled Ciabatta

Sometimes a fabulous meal needs only the simplest of ingredients and great bread, ripe meaty tomatoes and rich buttery avocados is a perfect example. Add slices of crispy grilled bacon for a meat-lover’s version.

Serves: 4


1 long ciabatta loaf, halved
olive oil
1 clove garlic, peeled
2 avocados, peeled and sliced
sea salt and freshly ground pepper
assorted ripe tomatoes, sliced (I used Curious Croppers)
150 grams soft goat’s cheese or feta

Basil dressing
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
½ teaspoon ground cumin
2 tablespoons finely chopped basil


Preheat a barbecue or ridged grill.

Lightly brush the bread with oil and grill until golden and lightly charred on both sides. Rub the cut sides of the bread with the clove of garlic.

Dressing: Whisk all the ingredients in a bowl and season.

To assemble: Place the slices of avocado on one half of the grilled bread and arrange the sliced tomatoes, slightly overlapping over the top. Spoon some of the dressing over the tomatoes along with sea salt and a grind of pepper. Spread the cheese over the second piece of ciabatta then sandwich together. Cut into wedges to serve.