Originally a "poor dish" of central and southern Italy, it's properly an appetizer but can also be enjoyed alone, as a single course.
|4 slices||Cereale del Mastro Panettiere / Flerkorn / Maestro Cereale|
|1 handful||cherry tomatoes|
|1 handful||basil leaves|
|a little bit of||olive oil|
|1 handful||pitted black olives|
- Toast the bread in the oven (or on the garden grill).
- Chop the cherry tomatoes and mix them with basil leaves.
- Rub the roasted bread with a clove of garlic and sprinkle with coarse salt
- Drizzle with olive oil and cover them with tomatoes. Eat warm.
- Mix mozzarella cubes with the tomatoes and add olives and / or capers instead of basil.
- Only eat the bread with garlic, salt and olive oil without tomatoes.