Frikadellen mit Bruschetta

Ingredients

• 600 g mixed ground beef
• 2 onions
• 20 g butter
• 1 roll
• 0.125 l hot milk
• 1 bunch parsley
• 2 Tomatoes
• 2 Eggs
• 0.5 tsp marjoram
• Salt
• Pepper
• 2 tbsp oil
• 2 Garlic cloves
• 2 Tomatoes
• 0.5 bunch tarragon
• 8 slices baguette
• 4 tbsp olive oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Peel and finely chop the onion, sauté until translucent in butter. Finely chop parsley. Wash tomatoes, quarter them, remove seeds, dice finely. Soak roll in hot milk. Mix meat with egg, drained breadcrumbs, salt, and pepper; divide into three portions.

2. 2.

   Combine half of the sautéed onions, one portion of parsley, and half of the tomato cubes into each portion. Shape patties with damp hands, brush with oil, and grill over high heat for 12 minutes, turning once. For bruschetta, steep tomatoes in hot water, cool quickly, peel, quarter, remove seeds, and lightly mash with a fork.

3. 3.

   Halve garlic cloves. Toast bread slices at 250°C until golden brown. Season tomatoes with salt and pepper. Rub toasted bread with garlic. Drizzle olive oil and spread tomato purée on top. Distribute tarragon sprigs over the bruschetta.