Bruschetta speciale

Ingredients for 2 servings:

• 6 slices of Ciabatta (approx. 1.5 cm thick)
• 100 g sheep’s cheese
• 200 g cream cheese (also light)
• 1 tbsp bread(s) – spread, ready-made (bruschetta spread)
• 1 tbsp paprika paste, from the tube
• some cream or milk to mix
• ½ bell pepper(s), peeled
• 1 onion(s), red
• 1 clove(s) garlic
• 2 large tomatoes
• 1 bell pepper(s), peeled
• 1 dash of balsamic vinegar, (optional)
• Onion(s), thinly sliced

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

(with sheep’s cheese)

First, place the ciabatta bread slices on a wire rack in a preheated oven (200°C fan-assisted) for about 3 to 4 minutes, until they are very lightly toasted (pale yellow). For the spread, use a fork to knead the feta cheese and cream cheese together with the liquid until smooth. Add the bruschetta spread and the paprika paste. Mix in the very finely chopped bell pepper and onion, as well as the garlic. (Peeling the bell peppers makes the spread particularly fine; this is quick and easy with a vegetable peeler if you quarter them first.) For the topping, also very finely dice the tomatoes and peeled bell pepper. Spread the spread generously on the bread slices, mix the toppings, place them on top, and, depending on your taste, add the onion rings now or after heating. Place the finished bread slices back into the 200°C oven for about 4 to 5 minutes, until the spread begins to soften. Remove before it starts to run. The bread should then have a light brown color. (Oven times vary depending on the model, so check!)