Bruschetta Ciabattini, classic and modern

Ingredients for 2 servings:

• 2 ciabatta rolls (ciabattini, see appendix)
• e.g. olive oil
• n. B. Chives, fresh, for sprinkling
• n. B. Chili flakes, red, dried, for sprinkling
• 4 small onions, red
• 4 medium-sized garlic cloves, fresh
• 4 m.-large tomato(s), fully ripe
• 2 tbsp extra virgin olive oil
• 1 tbsp tomato paste
• 1 tsp, leveled chicken broth (strong bouillon)
• 1 tbsp corn kernels from the can
• ⅛ tomato peppers, red
• ⅛ tomato peppers, yellow
• ⅛ tomato peppers, green
• 1 m.-large tomato(s), fully ripe
• 4 black olives, pitted, from the jar
• 1 tbsp extra virgin olive oil
• 1 tsp, levelled sugar
• 1 tsp Aceto balsamico Traditionale, (alternatively Aceto Balsamic vinegar di Modena)
• 1 tsp, leveled chicken broth (strong bouillon)
• 2 pinches of black pepper from the mill
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

The Italian appetizer not only from the Naples area.

For the classic topping, trim both ends of the onions and garlic cloves, peel, and chop into small pieces. Wash the tomatoes, remove the stems, skin, quarter lengthwise, and discard the green core and seeds. Cut the quarters into small cubes approximately 4 mm thick. Heat the olive oil in a small pan and fry the onion and garlic pieces until translucent. Add the tomato pieces, tomato paste, and chicken stock and fry for 2 minutes. Remove from the heat and keep warm. For the modern topping, drain the corn kernels well. Wash the bell peppers, remove the membranes and seeds from each eighth, and cut into small cubes approximately 4 mm thick. Wash the tomatoes, remove the stems, skin, quarter lengthwise, and discard the green core and seeds. Cut the quarters into small cubes approximately 4 mm thick. Chop the olives in the same way. Place all prepared ingredients in a smaller bowl, mix in the remaining ingredients, and let them sit for 5 minutes. Drain the fruit juice. Cut the ciabattini lengthwise and toast the cut sides in a pan with a little oil until golden brown. Spread the prepared toppings among the warm ciabattini halves, sprinkle with some chives and/or chili flakes, garnish, and serve immediately. Attachment: Ciabattini: https://www.chefkoch.de/rezepte/3763831573120516/Ciabattini.html