Tomato and nut baguette

Name: Tomato and nut baguette
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 1 kg Vine tomatoes; 2 Garlic cloves; 40 g black olives without stone; 50 g Pine nuts; 1 collar Basil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 1 (approx. 250 g) Baguette-Brot

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

1 kg Vine tomatoes
2 Garlic cloves
40 g black olives without stone
50 g Pine nuts
1 collar Basil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
1 (approx. 250 g) Baguette-Brot

Directions

1
Wash, clean and quarter the tomatoes and remove the seeds. Finely dice the flesh. Peel garlic and press it through a garlic press. Halve and slice the olives.
2
Roast pine nuts in a pan without fat until golden brown. Wash and dry the basil and pluck the leaves from the stalks, except for some for garnishing. Coarsely chop the basil. Mix the prepared ingredients and season with salt and pepper.
3
Cut the baguette into 16 slices. Heat the oil in a pan and fry the baguette slices one after the other from both sides until golden brown. Cover with tomato mixture and garnish with basil.