Bruschetta with Tomato and Mozzarella


  • 4 tomatoes
  • 2 shallots
  • 3 cloves of garlic
  • 1 bunch of basil
  • 4 tbsp olive oil
  • 200 g mozzarella, grated
  • 1 baguette or ciabatta
  • Salt
  • Pepper (black or white)
  • Sugar


The larger the diameter of the baguette, the better, cut into 1cm thick pieces .

Brush the bread slices on both sides with olive oil and toast in a preheated oven at 220° for about 3 – 4 minutes, the top and bottom of the bread can be crisp.

Cut the tomatoes into quarters, place into an Easy Pull container with the cutting rotor / for tomato chunks – pull very, very slowly 2 – 3 times. Remove the tomatoes from the container and drain. The drained juice can be used for sauce if necessary.

Season the tomatoes with a little salt, pepper and a pinch of sugar and add 3 tablespoons olive oil and leave to stand in a bowl.

Place the onions with 2 cloves of garlic in the Easy Pull and pull about 10-15 times until finely chopped, stir this into the tomato chunks.

Grate the remaining clove of garlic on one side of the toasted bread and spread onto the crispy slices. Wash and chop the basil and sprinkle onto the tomato chunks.

This recipe can be used with or without cheese:

Spread grated mozzarella on top of the tomato slices and place in the oven at 220 °C until the cheese has melted.