Crispy, baked rolls – Crostini alla Francesca

Ingredients for 3 servings:

• 3 fresh ciabatta rolls (see note)
• 3 tbsp extra virgin olive oil
• 6 slices of ham
• 6 tsp corn kernels
• 2 m.-large tomato(s), fully ripe
• n. B. Salt and pepper, black, freshly ground
• 2 tsp oregano
• 6 slices of Pecorino or mountain cheese
• 6 leaves of romaine lettuce, optional
• 3 black olives without stones, optional

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 31 minutes

Cut the tops of the ciabattini flat and halve the rolls horizontally. Wash the tomatoes, remove the stems, halve them lengthwise, and cut out the green and white core. Halve each half lengthwise, remove the seeds, and cut the quarters into pieces the size of corn kernels. Season the tomato pieces and the strained corn kernels with salt, pepper, and oregano. Cut the ham and cheese slices to size for the ciabattini. Remove the required leaves from the romaine lettuce, wash them, and arrange them on a serving plate to form mini bowls. Heat the olive oil in a large frying pan. Place the ciabattini cut-side down and toast until light brown. Then transfer to an ovenproof dish, top with the ham, and scatter the corn and tomato mixture on top. Finish with the cheese, then halve the olives (optional) and press them onto the cheese. Bake using top heat until the cheese has melted. Transfer the finished crostini to the salad bowls, serve, and enjoy. Note: Ciabattini are small rolls made from ciabatta dough. Alternatively, use diagonally sliced ​​baguette. For a recipe for ciabattini, see: http://www.chefkoch.de/rezepte/3763831573120516/Ciabattini.html