- 200 g cherry tomatoes
- 1 sprig of basil
- 2 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- Salt and pepper
- 1 pinch of sugar
- 8 slices of ciabatta
- 1 clove of garlic
- 8 tsp. pesto Genovese
- 15 g flaked Parmesan
- Weigh and measure all the ingredients, prepare them and place them ready.
- Wash the cherry tomatoes and cut into quarters or sixths depending on their size. Wash the basil, shake it dry, pluck the leaves and cut into strips. Mix the cherry basil, olive oil, balsamic vinegar, salt, pepper and sugar and place to one side.
- Cut the ciabatta into 1 cm thick slices, depending on your toaster, and toast them so that they are as brown and crispy as you like. Peel the garlic, halve it and rub it into one side of the toasted ciabatta slices. Spread a little pesto Genovese on the same side.
- Distribute the marinated cherry tomatoes on the sliced ciabatta and serve sprinkled with flaked Parmesan.
Opened jars of pesto keep longer when you pour a little oil, such as olive oil, on top to form a seal. Use a vegetable peeler to peel flaked Parmesan directly from the block of cheese.
Leftover bread stays fresh longer when stored in a FRESH & SAVE vacuum bag. Simply place the bread in the bag and vacuum seal it with the pump. Make sure that you promptly stop vacuuming so that only the air from the bag, and not the bread, is removed.