Tomato Bruschetta

For the tomato bruschetta, first blanch the tomatoes in boiling water for 2 minutes. Then peel off the skin, quarter the tomatoes and remove the seeds. Cut into fine cubes.

Preheat the oven to 200 °C (180 °C convection oven). Cover a baking tray with baking paper.

Cut the garlic clove in half and squeeze one half to the tomato cubes. Marinate the tomato cubes with Monini GranFruttato olive oil, salt and pepper. Pluck basil leaves and fold in.

Cut ciabatta into thick slices and spread with a little Monini GranFruttato olive oil. Rub the other half of the garlic clove on the bread.

Place the baguette slices on the baking sheet and toast in the oven for 5 minutes.

In the meantime, grate the Parmesan cheese.

Spread the diced tomatoes evenly on the bread while it is still warm. Sprinkle the Paradeiser Bruschetta with Parmesan to taste and serve.

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