Romanian Bruschetta

Ingredients

• 1 ciabatta loaf
• 3 tbsp olive oil
• 6 ripe tomatoes
• 1 Garlic clove
• 0.5 bunch Basil
• 50 g pitted black olives
• 1 tsp Capers
• Pepper (freshly ground)
• 1 tsp white balsamic vinegar

Instructions

1. 1.

   Preheat the oven to 220°C (425°F) with both top and bottom heating. Slice the ciabatta and briefly toast in the preheated oven, then drizzle lightly with olive oil.

2. 2.

   Cook the tomatoes until soft, cool them quickly under cold water, peel, quarter, seed, and dice into small cubes. Peel the garlic, crush slightly, split the clove in half, and rub the bread slices with it.

3. 3.

   Finely chop the garlic. Wash the basil, shake dry, pluck the leaves, and cut into strips.

4. 4.

   Drain the olives and capers well, roughly chop them, then mix with basil and garlic under the tomatoes. Season with remaining olive oil, salt, pepper, and a splash of vinegar.

5. 5.

   Spread the bruschetta mixture over the toasted ciabatta slices and serve arranged on plates.