Tomato bruschetta

Serves 4
Tomato bruschetta
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1 baguette
1 tbsp Dansukker Light Syrup
6 tomatoes
2 tbsp oil
2 garlic cloves
Fresh basil
100 g mozzarella, grated
Salt, pepper

Rinse and dice the tomatoes. Combine the tomatoes, oil, syrup, garlic, chopped basil, salt and pepper in a bowl and refrigerate for 30 minutes. Cut eight diagonal slices of baguette. Press some of the liquid from the filling and distribute the filling on the baguette slices. Top with the mozzarella. Bake at 200°C until the mozzarella is golden (5-10 minutes). Serve immediately.

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