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🍽️ Crispy Baguette with Tomato and Mozzarella Topping

530 kcal · 30 min · 4 servings

Ingredients

• 4 orange tomatoes
• 2 balls mozzarella
• 100 g green olives (stuffed with pepper)
• 8 anchovy fillets (in oil)
• 2 garlic cloves
• 4 tbsp olive oil
• 2 handfuls arugula
• 1 baguette
• salt
• pepper (from the mill)

Instructions

1. 1. Turn on the oven and preheat it to 200 degrees Celsius with fan setting.
2. 2. Wash the tomatoes thoroughly under running water.
3. 3. Cut off the hard stem area from the tomatoes.
4. 4. Place the tomatoes briefly in boiling water to loosen the skin (this is called blanching).
5. 5. Carefully remove the tomatoes from the water using a slotted spoon.
6. 6. Rinse the tomatoes immediately under cold water to cool them down and make the skin easier to peel.
7. 7. Peel the loosened skin off the tomatoes.
8. 8. Cut the tomato flesh into small cubes.
9. 9. Take the mozzarella out of the package and drain the liquid.
10. 10. Slice the mozzarella into thin slices.
11. 11. Take the olives and anchovies out of the can and drain the liquid.
12. 12. Pat the anchovies dry on a piece of kitchen paper.
13. 13. Halve the olives in the middle.
14. 14. Peel the garlic clove and chop it finely.
15. 15. Heat two tablespoons of olive oil in a pan.
16. 16. Fry the chopped garlic briefly in the hot oil.
17. 17. Wash the arugula (a type of leaf salad) and shake it dry.
18. 18. Chop some of the thicker stems of the arugula roughly.

Nutrition per serving

• kcal: 530
• Protein: 21 g · Fett/Fat: 28 g · Carbs: 47 g