Bruschetta with olives and onions

Ingredients for 2 servings:

• 1 small ciabatta, see my recipe
• 1 m.-large tomato(s), fully ripe
• 2 black olives, pitted, from the jar
• 2 small onions, red
• 2 tbsp extra virgin olive oil
• 2 pinches of salt and black pepper, freshly ground
• n. B. flowers and leaves
• n. B. Dill tips

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A delicious appetizer or snack. Recipe from Liguria, Italy.

Halve the ciabatta horizontally and heat the halves cut-side down in a dry pan. Wash the tomatoes, remove the stems, peel, quarter, and deseed them, then cut the quarters lengthwise into approximately 5 mm wide strips and dice these crosswise. Drain the olives well from the jar and slice them like the tomatoes. Trim both ends of the small red onions, peel them, and thinly slice them. Arrange the tomato pieces on the ciabatta slices and press them down gently. Arrange the olive pieces and onion slices on top. Season with salt and pepper and drizzle with olive oil. Place on a serving plate, garnish, and serve.