Cubes for bruschetta
These are the ingredients you need
4 medium-large vine tomatoes - 3 garlic cloves - ½ bunch of basil - 1 ciabatta - olive oil
Preparation
Begin by peeling the tomatoes. Have a container filled with ice-cold water ready and bring a pan with plenty of water to the boil. Use a small knife to cut a cross on the underside of each tomato and cut out the crowns as well. Immerse the tomatoes for about 1 minute in the boiling water or until you see that the skin starts to come loose. Remove the tomatoes from the boiling water and put them into the container of ice-cold water. Then remove the skin from the tomatoes.
Cut the tomatoes into quarters and remove the seeds and their membranes. Then cut the tomatoes into small cubes and put them in a container or bowl. Peel two cloves of garlic and chop coarsely. Mince the basil leaves. Combine the tomato cubes with the garlic, basil and a splash of olive oil and season to taste with a little salt. Marinate for about four hours in the refrigerator.
Cut the ciabatta into slices and sprinkle with a little olive oil. Toast the ciabatta slices in the oven at 175 degrees Celsius until crunchy and golden brown (10 minutes). Cut a garlic clove open and rub it over the toasted bread. Take the tomato mixture out of the refrigerator and distribute it over the ciabatta slices.