John Myers
Toast: Vinschgerl Topped and Gratinated in Summer
The perfect toast: vinschgerl topped and gratinated in summer recipe with a picture and simple step-by-step instructions.
- 2 piece Vinschgerl – typical South Tyrolean rolls
- 125 g Mozzarella
- 2 tablespoon Tomato paste concentrated three times
- 1 tablespoon Extra virgin olive oil
- Pepper and salt
- 1 piece Apricot fresh
- 1 piece Zucchino, approx. 10 cm
- 1 piece Spring onion
- 8 piece Cherry date tomatoes, red and yellow
- 50 g Hard cheese, grated
- 50 g Basil leaves
- Process the tomato paste with half of the mozzarella into a paste. Stir in the oil and season with salt and pepper.
- Halve the Vischgerl and spread generously with the tomato paste paste.
- Core the apricot, clean the spring onion and cut into very small pieces together with the tomatoes and the piece of courgette. Mix everything, season with a little pepper and salt if necessary and distribute on the rolls.
- Cut the other half of the mozzarella into small pieces and mix with the grated hard cheese. Now pour this mixture onto the vegetables and bake the parts at 190 degrees fan-assisted until the cheese has melted.
- Garnish with basil leaves and serve immediately.
- I also taste these parts cold, even for breakfast.
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