Bruschetta alla Francesca

Ingredients for 2 servings:

• 2 small ciabatta (ciabattini, see appendix)
• 2 tbsp olive oil, cold squeezed
• 2 tbsp pesto rosso, (see appendix)
• 1 tsp Italian herbs, frozen or dried
• 1 small garlic
• 2 slices of cooked ham, thickly sliced ​​(approx. 2 – 3 mm)
• 4 small onions, red
• 1 bell pepper(s), red
• 1 m.-sized tomato(s)
• 2 green olives from the jar
• 4 pinches of black pepper
• 4 slice(s) Pecorino, alternatively mountain cheese
• n. B. Paprika powder, sweet
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Pesto rossa as a base, ham, diced vegetables, and topped with pecorino cheese. Recipe from Liguria, Italy.

Make the ciabatti yourself or buy them fresh from the bakery. Cut them in half horizontally and drizzle the cut surfaces with olive oil. Mix 2 tablespoons of pesto rosso with the herb mix and a squeezed garlic clove. Spread the pesto rosso over the cut surfaces. Quarter the ham slices and place two slices each on the pesto. Trim both ends of the onions, peel them, and thinly slice or slice them. Cut a 1 cm wide strip off a washed, red bell pepper and cut into small cubes. Chop the olives into small pieces. Wash the tomatoes, remove the stems, halve them lengthwise, and remove the green and white stem ends. Halve the halves lengthwise, remove the seeds, and cut the quarters into small cubes. Mix with a pinch of salt, drain off the fruit juices, and spread them over the ham. Sprinkle with freshly ground black pepper. Finish with the pecorino slices. Place the ciabatta in an ovenproof dish and bake in the oven using the grill setting. Remove from the oven, garnish, and serve in the warm dish. Note: For the ciabatta, see: https://www.chefkoch.de/rezepte/3891961592389361/Vier-kleine-Ciabatta-fuer-Bruschetta.html and for the pesto rosso, see: https://www.chefkoch.de/rezepte/3900541594283148/Rote-Pizzapaste-Pesto-rosso.html