Baked bruschetta

Ingredients for 6 servings:

• 2 baguette(s), (Knobibaguettes) frozen
• 1 ½ m.-large cherry tomatoes
• 3 tsp, heaped pesto, green
• 200 g cheese, grated
• some garlic pepper and salt
• possibly garlic, fresh, chopped
• possibly garlic butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

First, slice the frozen garlic baguettes, ensuring the butter stays on one side. Arrange them, butter-side up, on a baking sheet lined with parchment paper. Wash and dice the tomatoes, and place them in a bowl. Add the pesto and season with salt and pepper to taste. If desired, you can spread the garlic baguettes with a little more garlic butter, or add some freshly chopped garlic to the bowl with the tomatoes. Mix everything well and spread it on the baguette slices. Sprinkle the cheese over the baguettes and bake in a preheated oven at 185 degrees Celsius for about 30 minutes. The baguette shouldn’t get too crispy, as this will ensure it tastes best.