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Ingredients
- 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
Preparation
- 1Finely dice the red onions. Pluck the basil leaves into small pieces.
- 2Cut out the hard core from the tomatoes and cut the flesh into approx. 0.5 cm cubes. In a bowl, mix the tomato cubes with onions, salt, pepper, basil, red wine vinegar, and olive oil. Mix everything well and let it sit briefly.
- 3Toast 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.
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.
