Bruschetta with tomato and cucumber

Ingredients for 4 servings:

• 1 ciabatta or baguette
• 2 tomatoes
• ½ cucumber(s)
• 1 onion(s)
• 2 garlic cloves
• olive oil
• salt and pepper
• basil

Instructions

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

Bruschetta with a twist, very tasty

Quarter the tomatoes, remove the insides, and cut the rest into small cubes. Peel the cucumber, halve them, scoop out the insides with a spoon, and also cut them into small cubes. Dice the onion and put everything in a bowl. Add about 3 tablespoons of olive oil and plenty of salt. Add pepper to taste. Peel and press a garlic clove (or chop it if you don’t have a press) and add it to the bowl with the chopped basil. Stir carefully and let it sit for at least 15 minutes. While the topping is sitting down, cut the ciabatta (or regular baguette) into slices about 1-1.5 cm thick. Drizzle the tops generously with olive oil and rub in the second peeled garlic clove, spreading the garlic vigorously over the entire surface. Bake the bread in the oven at around 150°C (gas mark 3-4) until lightly browned (about 8-10 minutes). If using top/bottom heat, place it in the upper third of the oven, as otherwise the base will quickly become hard; fan-assisted oven is better. Now spread the topping generously on the still-warm bread. Stir the topping several times in the bowl to evenly distribute the oil. The finished bruschetta can be served warm as a starter or main course. As a starter, one ciabatta is enough for 4 people.