An Italian appetizer familiar to North Americans. Real Italian style Ciabatta with a crispy crust, topped with chopped Roma tomatoes and herbs.
1 Backerhaus Veit loaf Ciabatta Baguette 21" or 4 sliced BV Ciabatta Buns
6 cloves of garlic
1/2 cup of olive oil
6 Roma tomatoes / plum tomatoes
4 teaspoon dried oregano
2 teaspoon dried basil (or 6 leaves of fresh basil if available)
1. Slice the bread lengthwise and cut to desired sizes (slice Ciabatta /Focaccia buns).
2. Process the garlic, basil, oregano and olive oil in a mini chopper until it is well blended (approx. 10 seconds).
3. Dice the tomatoes into small pieces, and mix with olive oil/herb mix.
4. Cover the bread pieces on the open faces with tomato mix.
Variation: you may add 1/2 cup of Parmesan cheese, fresh/shredded to the mix and bake the Bruschetta breads for 8-10 minutes at 400°F for a hot au gratin version.