I find by adding just a couple of simple ingredients to the usual 'tomato, basil and olive oil' brushcetta recipe, you can create such a tasty starter to really impress at the dinner table. Here's how I like my bruschetta, enjoy!
Finely dice the tomatoes and onion then combine in a bowl with the basil leaves and lemon juice. Add black pepper to taste and cover and place in fridge.
Heat up the olive oil in a frypan until bubbling. Place the ciabatta in the pan (2 slices at a time) face up and fry for around 30 seconds or until it begins to brown. Flip over repeat on the other side. Make sure the oil doesn't dry up throughout else the ciabatta will burn.
Allow for cooling after all slices have been fried, spread a layer of hummus on one side of each slice and stack a tablespoon (or more) of your brushcetta topping. Drizzle over olive oil and add more black pepper to taste.