Ciabatta Tricolore

Ingredients for 2 servings:

• 1 ciabatta
• 2 tomatoes
• 2 packs of mozzarella
• Pesto (basil)
• Salt and pepper, freshly ground
• olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Italian bread with tomatoes, basil pesto and mozzarella

Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit). Halve the tomatoes, remove the cores and stems, and cut into large cubes. Cut the ciabatta like a bread roll, spread a generous amount of pesto on one side and drizzle with a little olive oil on the other. Slice the mozzarella. Top the pesto-covered side of the bread with plenty of mozzarella. Season the mozzarella with pepper and a little salt. Brown the ciabatta half with the mozzarella in the oven (above) until golden brown. When the cheese has begun to brown, place the other half in the oven to toast a little more. Remove both halves of the bread, add the tomato pieces to the cheese, fold them together, and cut into two pieces. I only roughly estimated the amount of tomatoes and mozzarella; it also depends on the size of the bread and personal preference. If you like, you can spice it up with garlic. This was one of the most popular snacks at a pub where I used to waitress. Enjoy!