Garlic Baguette Extra

Ingredients for 30 servings:

• 4 m.-sized tomatoes
• ¼ cucumber(s)
• 1 m.-sized onion(s)
• 4 cloves garlic
• 1 bunch of chives
• 1 bunch of thyme
• salt and pepper
• 4 tbsp olive oil
• 1 bottle of sauce (garlic)
• 1 stalk(s) baguette(s)

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Place all ingredients in a tightly sealed container. Wash the tomatoes, cucumber, and chives. Halve, quarter, and cut into small pieces. Thinly slice the cucumber, then halve and cut into thin strips. Finely chop the onions. Finely chop the garlic. Pluck the thyme leaves from the stems. Season with salt and pepper (be careful with the salt; add more later), then add 4-5 tablespoons of oil. Close the container and shake a few times to mix the ingredients. Let it sit for half an hour, taste, and add more salt and pepper if desired, but not too much, as the flavor will come naturally later. Let it sit overnight in the refrigerator. Briefly warm the baguette in the oven before serving. Cut the chives into small rolls. Remove the garlic sauce from the refrigerator half an hour before serving. Pour off any excess liquid from the vegetable mixture, then stir once. Cut the baguette into approximately 2 cm thick slices and place on a serving platter. Place a small dollop of garlic sauce on each slice, add the vegetable mixture and sprinkle with chives.