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Bruschetta al pomodoro | Classic & Crispy

Bruschetta al pomodoro | Classic & Crispy

Gurkerl Küche

Gurkerl Küche

Preparation method

Ingredients overview

  • 2 large slices Ciabatta bread
  • 400 g fresh vine tomatoes
  • 10 g Red onions
  • 30 g Parmesan block
  • 60 ml Extra Virgin Olive oil
  • 1 tsp Red wine vinegar
  • 1 clove Fresh garlic
  • 5 large leaves Fresh basil
  • 1 pinch Ground black pepper
  • 1 pinch Fine iodized table salt
1

Finely dice the red onions. Tear the basil leaves into small pieces.

2

Cut out the hard stem from the tomatoes and dice the flesh into approx. 0.5 cm pieces. In a bowl, mix the diced tomatoes with onions, salt, pepper, basil, red wine vinegar, and olive oil. Mix everything well and let it sit briefly.

3

Toast the ciabatta bread in a pan over medium heat until golden brown on both sides. Rub the still warm bread slices with the halved garlic clove. Generously spread the tomato mixture on the bread and garnish with fine Parmesan shavings.

Chef's tip

For the best aroma, use fully ripe tomatoes and high-quality extra virgin olive oil. Rubbing the warm bread with garlic provides the perfect, subtle seasoning.

Ingredients

Price per portion:€ 13.86
Ingredients
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