Tomato and cheese bruschetta

Name: Tomato and cheese bruschetta
Ingredients: 1 black baguette (250 g); 50 ml olive oil; 1 teaspoon salt; 1/2 teaspoon ground pepper; 4 medium tomatoes (600 g); 150 g sliced cheese; 1 teaspoon dried dill; 50 g grated cheese; 10 g fresh celery leaves

Appetizers - Tomato and cheese bruschetta by Noemi F. - Recipia

Firm tomatoes hold their shape better on the bread; tomato and cheese bruschetta bake for 15 minutes at 175 °C. The baguette browns around the edges, and the cheese slices melt over the tomatoes, with dried dill sprinkled on top. I prefer baguette slices about a finger thick, so there’s enough bread under the topping. Preparation: 15 minutes. Cooking: 15 minutes. Total time: 30 minutes. Serves: 4. About 470 kcal and 20 g of protein per serving.

Ingredients

1 black baguette (250 g)
50 ml olive oil
1 teaspoon salt
1/2 teaspoon ground pepper
4 medium tomatoes (600 g)
150 g sliced cheese
1 teaspoon dried dill
50 g grated cheese
10 g fresh celery leaves

Preparation

1. Heat the oven to 165 °C. Cut the baguette into slices about a finger thick and arrange them on baking paper on a tray. 2. Brush the slices with 50 ml olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon ground pepper. 3. Wash the tomatoes and cut them into thin rounds. Arrange them on the baguette, then top with the slices from 150 g cheese and sprinkle with 1 teaspoon dried dill. 4. Raise the oven temperature to 175 °C and bake the bruschetta for 15 minutes, until the baguette browns around the edges and the cheese melts. 5. Take the tray out and sprinkle 50 g grated cheese and 10 g chopped fresh celery leaves over the bruschetta. Serve warm.

Notes

You can serve them alongside a plain omelette, with black tea. Store any leftovers in a container in the fridge for up to 3 days, but the bread softens as it cools. For a gluten-free version, replace the baguette with 250 g gluten-free baguette; the cheese contains dairy. If the tomatoes are very watery, remove the seeded centers before slicing. Wider baguettes need larger tomato rounds, while slices thicker than a finger may need another 2 minutes in the oven.