Tomato and olive baguettes

Name: Tomato and olive baguettes
Cook time: 40 min
Total time: 40 min
Yield: -1
Ingredients: 1 medium onion; 2 Garlic cloves; 50 g black and green; 7-10 Tbsp Olives without stone; 1 TABLESPOON Oil (e.g. olive oil); 500 g chunky tomatoes; 7-10 Tbsp salt, white pepper; 12 discs (approx. 180 g) Baguette-Brot; 7-10 Tbsp approx. 125 g each of raclette cheese and raw milk camembert; 7-10 Tbsp to gratinate

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: -1

1 medium onion
2 Garlic cloves
50 g black and green
7-10 Tbsp Olives without stone
1 TABLESPOON Oil (e.g. olive oil)
500 g chunky tomatoes
7-10 Tbsp salt, white pepper
12 discs (approx. 180 g) Baguette-Brot
7-10 Tbsp approx. 125 g each of raclette cheese and raw milk camembert
7-10 Tbsp to gratinate

Directions

1
Peel and finely dice the onion and garlic. Dice the olives as well
2
Heat the oil. Sauté onion and garlic until transparent. Steam the olives briefly. Add tomatoes. Bring everything to the boil, then let it boil down at low heat for 20-25 minutes while stirring occasionally. Season with salt and pepper. Leave to cool slightly
3
Toast baguette slices in a toaster or oven until golden brown. Spread the tomato and olive paste on the raclette pan, cover with cheese and bake in the oven