Today something Mediterranean. Bruschetta – an excellent Italian snack, which is perfect as a weekend breakfast or light dinner. Basically, it is toast sprinkled with olive oil and spread with crushed garlic and served with tomatoes and basil. In the past it was a simple meal for olive planters – hard-working people, doing a few hours of repetitive work, toasting pieces of bread over the fire, sprinkling them with olive oil and salt.

I have eaten this dish with dried tomatoes, but in my opinion it tastes better with fresh sun-smelling tomatoes. Try both versions and choose your favourite. You can beef the bruschetta up with avocado, mozzarella cheese or olives and prepare according to your own recipe.

Ingredients:
1 ciabatta
1 big tomato
100g of mozzarella cheese
half an avocado
1 clove of garlic
2 tablespoons of olive oil
salt and pepper

Heat the oven up to 200C. Cover a baking sheet with baking paper.
Cut the ciabatta in half, sprinkle with olive oil, spread a crushed clove of garlic. Bake for 3-4 minutes. Blanch the tomato and peel it. Remove the core. Dice the flesh of the tomato, mozzarella cheese and avocado. Sprinkle with olive oil, and spice it up with salt and pepper. Put the salad on a part-baked ciabatta and bake for 5-6 minutes. Serve hot, decorated with some fresh basil leaves.

Enjoy your meal!

Try also:
Toast with spinach and mozzarella cheese.
A new approach to sandwiches
Breakfast for lifting the mood