Summary

Ingredients

• 4 tomato (s), preferably San Marzano, but also bottle or shrub
• 2 tablespoon extra virgin olive oil, mild
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 clove (s) garlic, halved, with skin, squeezed
• Salt and pepper, black
• powdered sugar
• 1 mozzarella (buffalo mozzarella), approx. 25 g
• Basil, cut into fine strips
• 12 slice / s baguette (s)
• 1 clove garlic, peeled
• Extra virgin olive oil
• Salt and pepper, black, optional

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Instructions

1. Place the tomatoes in boiling water for a few seconds, remove and rinse cold. Peel and quarter the skin. Cut away the inner segments and remove the seeds and juice.
2. Place the tomato quarters on a lightly oiled tray. Chop the herbs a little and distribute with the garlic in between, season with salt and pepper. Drizzle the olive oil evenly over it and dust everything thinly with powdered sugar.
3. Put the tray in the oven at 120 degrees (no convection!) For 80-90 minutes. Then the tomatoes must be slightly dried out, still feel firm and still shine a little. Take out of the oven and let cool on a plate.
4. Cut the tomatoes and mozzarella into fine cubes and mix with the basil, season a little if necessary.
5. Toast the baguette slices lightly or prebake them in the oven and rub them with a clove of garlic. Spread the tomato mixture on the bread slices and put in the oven at 230 degrees until the cheese begins to melt.
6. You can also serve the crostini cold, then bake the bread a little more vigorously, rub the garlic while it is still hot and spread the cold tomato-cheese-basil mixture on top.
7. Annotation:
8. The choice of tomatoes is important for the result. Every tomato takes a different time and every oven is different in the lower temperature segment. Therefore the time and degree information above is only a specification. The tomatoes can be prepared well 1-2 days in advance.