Roasted Ciabatta with Tomato Garlic Cubes
Bread Dish
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Cook Time
2 h 28 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This bruschetta is a real classic and tastes simply wonderful! The combination of fresh tomatoes, garlic and olive oil on roasted ciabatta is perfect for any barbecue or as a delicious appetizer. I like to let the tomato-garlic mixture sit for a little longer so that the flavors can fully develop. The dish can be prepared very well, so you can enjoy it in a relaxed way when the guests are there. An absolute must for all lovers of Italian cuisine!
Ingredients (5 ingredients)
-
5 piece Beef tomatoes or vine tomatoes
-
2 clove Garlic
-
5 tbsp Olive oil or salad oil
-
2 piece Ciabatta
-
1 tsp Tomato spice
Preparation (6 steps)
Chop garlic
Put 2 cloves of garlic into the mixing bowl and chop for 3 sec./speed 7. Push down with the spatula.
Prepare and mix tomatoes
Wash 5 beef tomatoes or vine tomatoes, remove the green parts, halve and cut into small cubes. Place the tomato cubes in a bowl and add the chopped garlic. Add 3 tbsp olive oil or salad oil and 1 - 2 tsp tomato spice and mix well. Leave to infuse in the refrigerator for at least 2 hours.
Preheat oven
Preheat the oven to 180 °C - 200 °C circulating air.
Prepare ciabatta
Cut the ciabatta into approx. 1 cm thick slices and drizzle with the remaining oil (2 tbsp). Place baking paper on an oven rack (important) and spread the ciabatta slices on it.
Bake ciabatta
Bake in the preheated oven on the middle rack for approx. 5 - 8 minutes until golden brown - not too dark, otherwise they will become too hard.
Top bruschetta
Remove the ciabatta slices from the oven and top with 0.5 - 1 tbsp of the tomato-garlic mixture per slice.
Finished cooking? Great! 🎉
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Created by
Sophie Hoffmann
3
Rezepte
0
Kochbücher
Allergens
- Gluten-containing Cereals
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