250 g Ardo alla Napoletana herb mix 500 g Chopped tomatoes 3 Ardo garlic cloves 200 ml olive oil 100 g Parmesan cheese 2 ciabatta Balsamic cream Salt and pepper
Allergens
Gluten, Milk
Preparation
Mix the tomato cubes with the alla Napoletana herb mix.
Season with 2/3 of the olive oil, pepper and salt and defrost gently.
Cut the ciabatta into thick slices, bake until crisp in the rest of the olive oil and rub with the garlic cloves.
Top this toast with the tomatoes and finish with some balsamic cream and Parmesan cheese.
