Italian bruschetta

Ingredients for 6 servings:

• 1 kg vine tomatoes
• 3 onions
• 4 cloves garlic
• Sea salt and pepper from the mill
• olive oil
• 1 ciabatta
• 1 bunch of basil
• e.g. Parmesan or mozzarella

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 43 minutes

Dice the tomatoes (as small as you like). Finely dice the onions (you can use fewer) and add them to a bowl with the tomatoes. Peel 3 cloves of garlic, press them through a fine press, and add them to the bowl. Season with sea salt and pepper, let it sit for a moment, and then top up with olive oil. Preheat the oven to 200°C (top/bottom heat). Cut the bread into slices, drizzle with a few drops of olive oil, and rub with the last clove of garlic. Place on a baking sheet and bake for about 8 minutes until crispy—and serve! Then finely chop the basil, add it to the bowl with the tomatoes, garlic, and onions, mix, and season briefly to taste. Bring everything to the table, and everyone can top their bread with their own cheese—add cheese if they like, whether mozzarella or Parmesan.