Bruschetta speciale

Ingredients for 4 servings:

• 8 tomatoes, very aromatic (Roma)
• 2 spring onions
• 2 garlic cloves
• ½ bunch basil
• ½ baguette(s)
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• 50 g Parmesan, or more (grated)
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Peel and deseed the aromatic Roma tomatoes. Then dice the tomatoes and spring onions as finely as possible and place them in a bowl. Crush the garlic, tear the basil into small pieces, and mix with all the remaining ingredients. Finally, season the mixture with salt and pepper. Shortly before serving, cut the baguette into nice, thin slices, lightly brush with olive oil, and place in a preheated oven at 180°C for a few minutes. Toast until browned, then remove from the oven, spoon the tomato mixture onto the slices of bread, and serve immediately. Finally, two quick tips. Skinning is done as follows: make a cross-shaped cut in the stem of the tomatoes with a sharp knife, then place them in boiling water for a few seconds. Briefly rinse under cold running water. Done! The skin is now easy to peel off. I always let the diced tomatoes stand for a while and then strain any accumulated liquid through a sieve. I repeat this process once I’ve mixed in all the ingredients. This way, the bread doesn’t get soggy.