Tomato bruschetta


Tomato bruschetta

This recipe is for 4 people



1 baguette (Bruschetta is Tuscan toasted bread)

1 tbsp Dansukker (Swedish Light Syrup) Light Syrup

6 tomatoes

2 tablespoons oil

2 cloves garlic

Fresh basil

3½ oz. (100 g) grated mozzarella cheese

Salt and pepper


Wash the tomatoes and cut them into cubes. Mix tomatoes, oil, syrup, garlic, chopped basil, salt and pepper in a bowl and allow standing for half an hour.

Cut eight slices of baguette on the bias, pressure a little fluid out of the filling and butter on the bread. Grate the mozzarella over the bread and place the filling on.

Bake at 200 C until the cheese is golden brown after 5-10 minutes. Serve immediately.

Bon Appetit!