Bruschetta.

Preheat your grill and cut the chiabata roll in half.

Finely dice the onion and tomato and put in a bowl along with the rocket leaves.

Add a little of the balsamic glaze and season with salt and pepper to taste. Set aside.

Meanwhile put chiabata under the grill and leave until lightly toasted.

Once toasted remove from grill and immediately rub the toasted side with the garlic clove all over.

Put the chiabata on a plate, top with the onion, tomato and rocket. Drizzle over a little of the olive oil, serve and enjoy.