Bruschetta with Tomato and Cucumber

Summary

Ingredients

• 1 ciabatta, or baguette
• 2 tomato (s)
• 0.5 ½ cucumber (s)
• 1 onion (s)
• 2 cloves garlic)
• olive oil
• salt and pepper
• basil

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Instructions

1. Quarter the tomatoes, remove the inside and cut the rest into small cubes. Peel and halve the cucumber, remove the inside with a spoon and also cut into small cubes. Dice the onion and put everything in a bowl. Add about 3 tablespoons of olive oil and add plenty of salt. Add pepper to taste. Peel and squeeze a clove of garlic (or chop if you don`t have a press) and add to the bowl with chopped basil. Stir gently and let it steep for at least 15 minutes.
2. While the topping pulls, cut the ciabatta (or normal baguette) into slices about 1-1.5 cm thick. Drizzle the top with plenty of olive oil and rub the second peeled garlic clove. Brush the garlic vigorously over the entire surface.
3. Allow the bread to brown slightly in the oven at around 150 ° C (gas mark 3-4) (around 8-10 minutes). For top / bottom heat, it is better to use the top third of the oven, otherwise the bottom will harden quickly, better circulating air.
4. Now the topping is generously distributed over the still warm bread. Stir the topping several times in the bowl to distribute the oil evenly.
5. The finished bruschetta can be served warm as a starter or main course. As a starter, 1 ciabatta is enough for 4 people.