Triple Crostini

Name: Triple Crostini
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 medium-sized tomatoes; 2 Onions (possibly 1 red); 1 TABLESPOON Pine nuts; 4-5 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Mushrooms; 50 g paprika-filled olives; 1-2 TABLESPOONS white wine or 1-2 tsp balsamic vinegar; 30 g Arugula (rocket); 1 can(s) (210 ml) Tuna in its own juice; 7-10 Tbsp a few squirts of lemon juice; 1 (approx. 250 g) Ciabatta

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 medium-sized tomatoes
2 Onions (possibly 1 red)
1 TABLESPOON Pine nuts
4-5 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Mushrooms
50 g paprika-filled olives
1-2 TABLESPOONS white wine or 1-2 tsp balsamic vinegar
30 g Arugula (rocket)
1 can(s) (210 ml) Tuna in its own juice
7-10 Tbsp a few squirts of lemon juice
1 (approx. 250 g) Ciabatta

Directions

1
Wash, seed and dice the tomatoes. Peel onions, dice 1 light one. Fry everything with seeds in 1 tablespoon of oil for 2-3 minutes, season
2
Clean and leafy mushrooms, cut olives into slices. Fry mushrooms in 1 tbsp. hot oil for 2-3 minutes, season. Stir in wine and olives
3
Wash the arugula, pluck finely. Finely chop 1 onion. Drain tuna, pluck. Mix everything. Season with salt, pepper and lemon
4
Cut the bread into 12 slices and sprinkle with 2-3 tablespoons of oil. Roast in a coated pan or in the oven. Spread the seasoning masses on top