• 1 small baguette
  • 1 peeled garlic clove
  • 1 pack of mixed coloured cherry tomatoes
  • A couple basil leaves
  • 15ml of balsamic vinegar
  • 15ml of olive oil


  1. Thickly slice the baguette at a diagonal angle, chop the cherry tomatoes and roughly tear the basil leaves.
  2. Cook all the slices of baguette on a griddle pan until brown on both sides.
  3. Rub the garlic clove on both sides of the baguette slices.
  4. In a separate bowl mix together the tomatoes, basil and vinegar and olive oil.
  5. Season to taste, and place a spoonful on to each slice of baguette.
  6. Place on a side plate and enjoy.

Recipe by Dr. Oetker Ristorante

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