Fire up a gas braai or light a charcoal fire on medium direct heat.
Break the pilchards into small flakes.
Brush olive oil over both sides of the ciabatta.
Toast the bread on either side on the braai until golden brown.
Once the ciabattas are golden brown, take the cloves of garlic and rub them on one side of the bread.
Grill the rosa tomatoes on the braai.
Place the tomatoes, pilchards, basil and mozzarella on top of the toasted ciabatta.
Place the bruschetta’s on the braai grid and allow the mozzarella to melt by leaving it on the braai for 3 minutes.
Recipe reprinted with permission of Lucky Star