ToPaScha MiZwiuKno – Tomato, pepper, and feta cheese pan with onions and garlic on ciabatta

Ingredients for 2 servings:

• 15 vine tomatoes (mini Roma vine tomatoes)
• 2 bell peppers, red
• 1 pack of sheep’s cheese
• 1 onion(s), red
• n. B. Garlic clove(s), approx. 1 – 2
• n. B. Olive oil, approx. 3 – 4 tbsp
• Tomato paste, approx. 1 – 2 tbsp
• salt and pepper
• 1 shot of balsamic vinegar
• 1 pinch(s) of sugar
• Oregano, fresh, dried will do in a pinch
• small chili pepper(s), dried, approx. 2 – 3
• 1 tsp sambal oelek
• 1 ciabatta

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

super easy, super delicious…

Wash the tomatoes and peppers (peeled peppers can also be used). Quarter the tomatoes, cut the peppers into strips, and then cut these into thirds, each about 4 cm long. Peel and chop the onion and garlic. Place everything in a bowl. Add the balsamic vinegar, a pinch of sugar, salt, pepper, and olive oil, and mix everything together (for version 1, add the chopped chili). Cut the feta cheese into cubes (about 2 cm x 2 cm). Cut the ciabatta (preferably diagonally) into 2-3 cm thick slices. Roughly chop the oregano. Preheat a pan on the stovetop. Add the tomato and pepper mixture to the (not TOO hot!) hot pan and fry. 2. Preheat a pan on the stovetop to toast the ciabatta. When the tomatoes and peppers have softened, create a small area in the middle of the pan and add the tomato paste. Briefly sweat the tomato paste and then stir in (for version 2, stir in the sambal oelek). Finally, add the feta cheese cubes, turn off the heat, and let the cheese melt, stirring occasionally. Toast the ciabatta in a second pan. Arrange the ciabatta slices in a star shape on plates and spoon the “ToPaScha” over them. Sprinkle fresh oregano over the mixture, and you’re done. Delicious with red wine.