Tomato Crumble

Ingredients for 2 servings:

• 2 large tomatoes
• 2 mushrooms, brown
• 2 tbsp extra virgin olive oil
• 2 pinches of black pepper, freshly ground
• 2 pinches of salt
• 50 g mountain cheese
• 1 tsp butter
• 1 tbsp cream
• 25 g panko

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

A crumble is not only tasty as a sweet dish.

Pour boiling water over the tomatoes and let stand for five minutes. Then peel off the skin. Quarter the tomatoes, remove the seeds, and cut the rest into small cubes. Clean and finely dice the mushrooms, then mix with the diced tomatoes. Season everything with oil, salt, and pepper. Divide this mixture between two soufflé dishes. Finely grate the cheese and knead it with the butter, cream, and panko. Spread the crumbles over the tomatoes. Bake the crumble in a preheated oven at 180°C (top/bottom heat) for about 20-30 minutes, until the crumbles begin to brown. This crumble is delicious as a snack or as a side dish.