For the tomato-mozzarella spread, put the onion and basil in the blender and chop briefly. Add cocktail tomatoes, mozzarella, olive oil and balsamic vinegar and season a little with herb sea salt and pepper. Chop again briefly and ready.
Cut the ciabatta into slices and put it in the oven for a short time so that it gets nice and crispy and put the tomato-mozzarella spread on it.
Preparation Tip:
If you don't have a blender, you can chop all the ingredients for theTomato-Mozzarella spread very finely. Super fine and not much work at all.
Related Recipes:
Lamb Crown in Basil Crust on Pea-Mint PureeFor lamb crown in basil crust on pea-mint puree, first finely puree all ingredients for the crust in a kitchen...
Lamb Fillets Wrapped in Thyme PancakesFor the lamb fillets in thyme pancake coat, brush the fillets with mustard and place in a shallow dish. Pour...
Sea Buckthorn Yogurt DessertFor the sea buckthorn yogurt dessert, place the sea buckthorn branches (without leaves!) in the freezer. The...
Seafood PizzaDissolve yeast in lukewarm water. Mix flour, baking powder and saffron in a bowl. Press the potato through a...
Tomato Salad with Shrimps And2 pcs lemons, the juice of which 2 tbsp. tbsp. tbsp. garlic oil, for frying 1 tsp. tsp. pepper, black fish...
Pizza with Beaten EggFirst, for the base, mix yeast with a little hot water and stir gently until the yeast has dissolved. Let this...
Colorful Tomato TartFor the colorful tomato tart, rinse the tomatoes with cold water and rub dry. Cut the large tomatoes into thin...
Pizza with Mozzarella and ArugulaFor the pizza with mozzarella and arugula, sift flour into a bowl, make a well in the center, crumble yeast...
Pizza MargheritaFor the Pizza Margherita, first preheat the stove to 220 °C (convection oven 200 °C). Melt the yeast in the...
Cabbage Zucchini Salad with Feta Cheese DressingRemove the peel from the onions, dice finely. Halve limes, squeeze juice. Remove the peel from the garlic and...