Drizzle the ciabatta slices with the olive oil on both sides. Sprinkle over a pinch of salt, and chargrill in a hot pan for 2-3 minutes per side, or until golden-brown and toasted.
Remove the ciabatta from the pan and rub one side of each slice with the cut side of the garlic halves.
Combine the tomatoes, extra virgin olive oil, parsley and seasoning in a bowl and spoon on top of the ciabatta slices.
Fry the black pudding for 2-3 minutes per side in a hot pan and serve on top of the tomato mixture.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).