Tomato Bruschetta

Name: Tomato Bruschetta
Ingredients: ciabatta with sun-dried tomato, sliced; 6 Scheiben Prosciutto di San Daniele (optional); 500 g ripe tomatoes; 1 Bund basil; 1 EL extra virgin olive oil; 1 Prisen fleur de sel

Tomato Bruschetta

Snack

This simple but flavourful classic Italian appetiser is a must for a successful aperitivo. The recipe comes from Peter Friese of Vienna's Bar Campari.

Ingredients
		ciabatta with sun-dried tomato, sliced
6	slices	Prosciutto di San Daniele (optional)
500	g	ripe tomatoes
1	bunch	basil
1	tablespoon(s)	extra virgin olive oil
1	pinch(es)	fleur de sel

Preparation:

First make a tomato concasse: remove the skins and seeds and cut the tomato flesh into small cubes. A tip from Peter: "Don't scald them to free them from the skin, rather work with raw tomatoes and a knife".
Put the prepared tomato flesh into a bowl as you work, then drizzle with olive oil andseason with a little fleur de sel.
Toast or grill the ciabatta slices until crisp.
Spoon the tomato concasse onto the ciabatta slices.
Top with very thinly sliced Prosciutto San Daniele, if you like, and scatter over basil leaves to serve.

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