Tomato – Olive – Bruschetta

Ingredients for 4 servings:

• 5 tomatoes
• 1 onion(s), red
• 1 handful of black olives (also with stones)
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• salt and pepper
• 1 chili pepper(s), dried, crumbled, if required
• 1 garlic clove(s)
• 1 baguette(s) or ciabatta

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the tomatoes and remove the stems. Then dice the tomatoes into small cubes and place them in a bowl. Peel the onion, finely dice it, and add it to the bowl. Pit the olives, chop them finely, and add them to the other ingredients. (Here’s a simple trick: simply crush the olives briefly with the bottom of a glass of water; the pits will come out easily.) Mix everything together with olive oil, balsamic vinegar, salt, and pepper—and chili, if desired—and season to taste. Now cut the baguette or ciabatta into approximately 1.5 cm thick slices. Toast them on a baking sheet in a preheated oven at 180°C for about 10 minutes, until the slices are crispy on top. Remove the slices of bread. Cut a straight line off one side of the garlic clove and brush it over the slices of bread—but don’t press too hard, or you’ll inevitably end up with garlicky residue. Now cover all slices with the tomato bruschetta mix and serve nicely arranged on a plate.