First make the pesto. Place the sun-dried tomatoes, garlic, basil and pine nuts in a small food processor and blitz until you have a rough paste. Add the olive oil and Parmesan and blitz again until smooth. Season and set to one side.
To make the bruschette, heat a griddle pan over a high heat. Brush the ciabatta slices with a little olive oil, then pop them on the griddle for 1–2 minutes until charred on both sides. Remove from the pan and rub one side of each slice with the cut side of the garlic.
Spread a little of the pesto on each bruschette, then scatter with a few of the diced tomatoes.
Serve topped with a few basil leaves and Parmesan shavings.
Recipe from Gino's Italian Escape by Gino D’Acampo. Published in hardback by Hodder & Stoughton (£20). Photography © Matt Russell.