Bruschetta

Ingredients for 3 servings:

• 4 beefsteak tomatoes
• 1 m.-large onion(s), red
• 3 cloves garlic
• 1 ciabatta
• 3 balls of mozzarella, 125g each
• 5 basil leaves
• olive oil
• salt and pepper
• Balsamic cream
• Basil, for garnishing

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

topped with mozzarella

Quarter the tomatoes, remove the seeds, and cut out the stems. Peel the onion and garlic. Dice the tomatoes and onion, finely chop the garlic and basil. Drain the mozzarella and cut into thin slices. Place the tomatoes, onion, garlic, and basil in a bowl, season with salt, pepper, and a little sugar. Add 3 tablespoons of olive oil, mix well, and let stand briefly. Preheat the oven to 220°C. Cut the ciabatta diagonally into 1 cm thick slices and brush them thinly with olive oil on both sides. Then pre-bake in the oven for 3-4 minutes. Spread the tomato mixture on the bread slices, top with mozzarella slices, and return to the oven at 220°C until the cheese has melted (5-10 minutes, depending on your taste). Finally, garnish the bruschetta thinly with balsamic vinegar (and basil) and serve.