Baguette with Tomato and Mozzarella

Ingredients

• 4 orange tomatoes
• 2 balls mozzarella
• 100 g green olives (filled with paprika)
• 8 sardine fillets (in oil)
• 2 cloves garlic
• 4 tbsp olive oil
• 2 handfuls arugula
• 1 baguette
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 200°C fan.

2. 2.

   Wash the tomatoes, cut off the stem ends and blanch them briefly in boiling water. Remove with a slotted spoon, cool, peel and dice. Drain the mozzarella and slice it. Drain the olives and sardines, pat the sardines dry on paper towel and halve the olives. Peel and finely chop the garlic. Heat 2 tbsp olive oil in a pan and sauté the garlic briefly. Wash the arugula, shake off excess water and roughly chop some stems. Mix with the garlic and warm through briefly. Transfer to a plate, leaving as much oil in the pan as possible and set aside. Slice the baguette. Add the remaining oil to the pan and toast the baguette slices on both sides for a short time. Combine the garlic-arugula mixture with the tomato cubes and olives, season with salt and pepper. Spread onto the bread slices, top with mozzarella and bake in the oven for about 2 minutes until gratinated. Remove, plate on dishes and garnish with sardines and remaining arugula. Serve sprinkled with freshly ground pepper.