Bruschetta

Ingredients for 6 servings:

• 6 beefsteak tomatoes or vine tomatoes
• 3 shallots
• 4 cloves garlic
• 1 bunch of basil
• 6 tbsp olive oil
• 250 g mozzarella, grated
• 1 baguette(s) or ciabatta
• Salt and pepper, black or white
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with tomato and mozzarella

Cut the baguette, a farmer’s baguette, or ciabatta (a large diameter is best) into approximately 1 cm thick pieces. Brush the slices of bread thinly with olive oil on both sides using a brush and let them crisp up for about 3-4 minutes in an oven preheated to 220 degrees Celsius (top/bottom heat). Quarter the tomatoes. Then remove the seeds and cut out the stems. Dice the rest and place them in a bowl. Dice the onions and add them. Season with a little salt, pepper, and a pinch of sugar, add 3 tablespoons of olive oil, and let them sit for a short while. Lightly rub the garlic cloves onto the bread (on one side). Now that the bread slices are crispy, you can lightly grate the garlic onto them. You should have about 2 garlic cloves left over. Press these in a garlic press and add them to the tomatoes. Finely chop the basil and add it to the tomatoes. Mix well again and spread it on the bread slices. Spread the firm, grated mozzarella over the topping and put it back in the oven at 220°C until the cheese has melted.