Frankie's Bruschetta

Ingredients for 6 servings:

• 400 g beefsteak tomatoes
• 2 garlic cloves
• 1 onion(s)
• 10 black olives without stones
• 10 green olives without stones
• 125g mozzarella
• 6 tbsp Balsamic vinegar of Modena
• 6 tbsp olive oil
• 2 tbsp basil, chopped
• Black pepper, freshly ground
• Salt
• 2 baguettes

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

as a starter or main course

Wash the tomatoes, remove the seeds if necessary, and cut into small cubes. Peel the garlic cloves and onion and cut into small cubes. Drain the olives and slice them into thin rings. Dry the mozzarella and also cut them into small cubes. Place all ingredients in a bowl and mix well. Be careful not to mash them. Now add the freshly ground black pepper and the salt, coarsely ground if possible, and mix well. Finally, add the balsamic vinegar and olive oil and mix everything gently again. Let it sit for about 1 hour. Cut the baguette into slices and bake them lightly in the oven. Then spoon the mixture onto the slices and arrange them on a plate. If desired, garnish each baguette slice with a basil leaf. I serve 3 slices of baguette per person as a starter. For a main course, I use 6-7 slices. Note: If the tomatoes are seeded, they won’t absorb as much liquid.