Bruschetta with olive oil and tomatoes

Bruschetta with olive oil and tomatoes

The tomato cut into small pieces (dice) as small as you like them. The onions (can be less) cut into small cubes, and add to the tomatoes in a bowl! Peel the garlic (only three toes) and press through a fine press and add to the bowl! With salt (preferably sea salt, ground pepper) seasoning and pepper, the whole can be drawn briefly and then fill with olive oil.


Drizzle the bread with a couple drops of olive oil and rub with the last toe Knofi,
then into the furnace (only the bread) at about 200 °. If it is nice and crisp out with it (takes 8 minutes), chop the basil, just to taste in the bowl with the tomatoes, garlic and onions.


Show all together on the table, and even - if necessary even cheese to whether mozzarella or Parmesan cheese.

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