Bruschetta

Necessities: A pot for boiling water, oven. Bowl

Ingredients:

- Ciabatta
- Italian tomotoes
- Fresh Basil
- Fresh grinded black pepper
- Coarse sea salt (Maldon Sea Salt, or Croatian Sea Salt)
- The best Biological Italian Olive Oil (make sure it is from Italian Olives)
- Pinch of Asafoetida
- Few drops of Fresh lemon or balsamico

Optional:

- Vegetarian Parmezan cheese (in Belgium you can buy Pamesello in Carrefour), another tip is to dry out Vegetarian Yellow Cheese, by leaving it out of the fridge for a day or two and then grate it.

Cut the bread.
Put olive oil on the bread and bake in the oven for 5 minutes.
Boil the tomatoes (1/2 minutes) so you can peel the skin.
Peel the skin cut in half and squeeze them with your hand to dry them out (this is the secret).
Chop in small pieces.
Put it in a bowl, add the black pepper, salt, olive oil, fresh basil, fresh lemon juice and asafoetida (let it sit for 5/10 minutes) Add the veg Parmezan.
Put one the toast. Garnish with fresh basil leaves.

You can also make this with fresh bread, simply dip it in a small bowl of olive oil, serve the tomatoes separately on a plate.