Bruschetta cherry tomato and parmesan

Name: bruschetta cherry tomato and parmesan
Cook time: 10 min
Total time: 18 min
Yield: 10
Cuisine: Italian
Ingredients: 1 fresh ciabatta; 4 el traditional olive oil; toe garlic; 300 g Cherry tomatoes container of 150 g; tl dried rosemary; 50 g Parmigiano Reggiano

Italian sandwich with garlic, cherry tomatoes, rosemary and Parmesan cheese.

Ingredients

1 fresh ciabatta
4 el traditional olive oil
Toe garlic

300 g Cherry tomatoes container of 150 g
Tl dried rosemary
50 g Parmigiano Reggiano

Directions

Preheat the oven to 200 ° C.
Cut the caps of the ciabatta, which are not used. Cut the bread into 10 slanted slices.
Drizzle the top with the oil. Roast the bread on a grid in the oven for 8 minutes.
Rub the grilled rolls lightly with the garlic and place them on a plate.
Halve the cherry tomatoes.
In the meantime, heat the remaining oil in a frying pan and fry the tomatoes and rosemary for 3 minutes. Carefully shave. Season with salt and pepper.
Spread the mixture over the bruchetta and scrape the cheese over it. Serve immediately.