Sourdough bread with herb harissa tomatoes

Ingredients for 2 servings:

• 200 g bread(s) (sourdough bread), cut into cubes
• 3 tbsp olive oil
• e.g. salt and pepper
• n. B. Rosemary needles, from some branches
• n. B. Thyme leaves
• 3 sage
• 1 tbsp, heaped flat-leaf parsley, roughly torn
• n. B. savory leaves
• 1 tsp oregano leaves
• 2 cloves garlic, finely diced
• 1 small piece(s) of ginger, finely diced
• 4 m.-large tomatoes, ripe, in small pieces
• 1 tsp harissa paste
• 40 g Gouda, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

hot issue

Wash and prepare the herbs. Prepare the garlic, ginger, and tomatoes. In a pan, fry the bread cubes in half of the olive oil until crispy, seasoning with salt and pepper. In another pot, fry the herbs, garlic, and ginger briefly with the remaining olive oil. Add the tomatoes and harissa. Mix everything well, bring to a boil, and simmer for 10 minutes. Meanwhile, grate the cheese. First, divide the bread cubes among the plates, then arrange the tomatoes on top and sprinkle with the grated cheese.