Bruschetta with crab, tomatoes and feta

Ingredients for 1 servings:

• 1 ciabatta roll or 10 cm of ciabatta bread
• 100 g shrimp(s), cooked and peeled
• 20 g herb butter
• 2 m.-large tomato(s)
• 1 garlic clove(s)
• Feta cheese to taste and depending on the size of the roll
• some stalks of herbs, e.g. thyme, savory, to taste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 22 minutes

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) with a fan/grill. Cut the ciabatta roll open and toast it cut-side down on the toaster’s bun warmer. Cut the tomatoes and feta into small pieces or cubes, press the garlic clove, and pick the leaves from the thyme and/or savory (make sure you use strong-flavored herbs). Sauté the shrimp in the herb butter. Once the liquid has evaporated, add the tomatoes, herbs, and garlic and fry until the liquid has evaporated. Remove from the heat. No additional seasoning is necessary, as the herb butter is sufficiently seasoned. Place the roll halves on a baking rack lined with baking paper and spread the crab and tomato mixture evenly over the rolls. Then arrange the feta cubes on top, ensuring both halves are evenly covered. Bake/grill in the oven for about 5-7 minutes, making sure the roll doesn’t overbrown. The bruschetta is ready when the feta cubes start to brown slightly. Serve with a salad.