John Myers
Ingredients for 3 servings:
- 600 g beefsteak tomatoes
- 1 m.-sized onion(s)
- 100 g feta cheese
- 1 ciabatta
- 1 jar pesto, green or red
- 200g mozzarella
- 2 cloves garlic
- 100 ml olive oil
- 50 ml balsamic vinegar
- some herbs, Italian
- some salt
- some pepper
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes
with tomatoes, feta cheese and mozzarella, a simple and super tasty meal
Dice the beefsteak tomatoes into small cubes, removing the cores. Dice the feta and onion. Combine everything in a bowl. Now prepare the dressing. Put the olive oil and balsamic vinegar in a bowl. Then press in the garlic cloves (2-3, depending on the size) and season with the herbs, salt, and pepper, and mix well. Pour the dressing over the tomato mixture, mix everything well, close or cover the bowl, and let it sit for about an hour. Cut the ciabatta in half, spread a thin layer of pesto on top, spread the Bruschetta Speciale mixture on top, sprinkle with the grated mozzarella, and bake in the oven at 180°C (fan oven) for about 10 minutes, until the mozzarella is lightly browned and the ciabatta is crispy. An arugula salad goes very well with this! A tip for oil and balsamic vinegar: If you don’t have an accurate measuring cup, simply fill half a cup with oil and balsamic vinegar in a ratio of 2:1.
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