Various Crostini

Ingredients

• 4 tomatoes
• 1 handful basil
• 1 Garlic clove
• 4 tbsp olive oil
• Salt
• Pepper
• 4 mushrooms
• 50 ml balsamic vinegar
• 50 g spinach leaves
• Nutmeg (freshly grated)
• 12 slices whole‑grain baguette
• 125 g mozzarella (1 ball of mozzarella)
• 20 g grated Parmesan

Instructions

1. 1.

   Rinse the tomatoes with boiling water, peel them, remove the stem ends and scoop out the seeds. Dice the flesh into small cubes. Wash the basil and shake dry it. Set aside 6 nice leaves for garnish. Peel and chop the garlic. Heat 2 tbsp olive oil in a pot and sauté the garlic in it. Add the tomatoes with the basil and simmer covered for about 10 minutes. Then puree the sauce finely and season with salt and pepper.

2. 2.

   Clean the mushrooms and slice them. Heat the remaining olive oil in a grill pan and fry the mushrooms for 2–3 minutes. Deglaze with balsamic vinegar and let it reduce.

3. 3.

   Preheat the oven on the grill function.

4. 4.

   Blanch the spinach in boiling salted water for 2 minutes, drain, shock in cold water and cool. Season with salt and nutmeg.

5. 5.

   Bake the baguette slices in the oven, turning them, until crisp for about 5 minutes. Slice the mozzarella into 6 pieces, place them on the bread and let them melt briefly.

6. 6.

   Take the baguettes out of the oven and top them with some spinach. Spread tomato sauce on the remaining crostinis and place a mushroom on each. Garnish the mozzarella crostinis with parmesan, the tomato crostinis with basil.