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


Gluten, Milk


  1. Mix the tomato cubes with the alla Napoletana herb mix.
  2. Season with 2/3 of the olive oil, pepper and salt and defrost gently.
  3. Cut the ciabatta into thick slices, bake until crisp in the rest of the olive oil and rub with the garlic cloves.
  4. Top this toast with the tomatoes and finish with some balsamic cream and Parmesan cheese.
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