A perfect snack or starter
Preheat the oven to 230°C, 450°F, Gas Mark 6. Cut the bread into slices half an inch thick and brush one side with olive oil, put this side facing down on a baking tray and out into the oven for 5-6 minutes until lightly brown at the edges. Meanwhile heat the Ballymaloe Italian Tomato Pasta sauce in a saucepan, stirring until bubbling.
Top the toasted bread with Ballymaloe Italian Tomato Pasta Sauce and finish with freshly grated parmesan or cheddar cheese.
This bruschetta is delicious with a peppery rocket salad and black olives.