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Tomato and cucumber bruschetta

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Ingredients for 4 servings:

  • 1 ciabatta, for baking
  • 4 tomatoes
  • 1 cucumber(s)
  • Salt
  • pepper
  • 6 tbsp oil
  • 2 garlic cloves
  • Parmesan (Grana Padano)

Instructions

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

light starter

Wash the tomatoes and cucumber and pat dry. Halve and dice the tomatoes, removing the flesh. Dice the cucumbers. Pour the oil into a small bowl, press in the garlic cloves, and mix well. Season with salt and pepper. Spread the oil over the sliced ​​bread and bake in the oven at 200°C until golden brown and the oil is absorbed. Top with the cucumbers and tomatoes and season with salt and pepper. Sprinkle with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Tomato and cucumber bruschetta