Ingredients (1 serving):

  • 1 slice of bread
  • 1 1/2 big flesh tomato or 1 handful of cocktail tomatoes, roughly chopped
  • 1 tbsp butter
  • 2 tbsp olive oil, plus a little bit more to garnis
  • 1 small glove of garlic (alt. dried wild garlic), finely chopped
  • 1 pinch of chili flakes
  • 1 tbsp cream cheese (alt. vegan cream cheese)
  • 1 tbsp curd cheese (alt. vegan curd cheese)
  • little bit of arugula
  • 6 fresh basil leaves, roughly chopped
  • salt, pepper
  1. Heat olive oil and butter in a pan over medium heat.
  2. Add tomatoes and garlic, season with chili flakes, salt and pepper. Cook for 3-5 minutes, stirring occasionally, until tomatoes are soft.
  3. Mash the tomatoes with a fork in the pan to make a sort of puree.
  4. Add 2/3 of the basil leaves, and cook for another 2 minutes, until the tomato puree thickens a bit and the spices are fragrant.
  5. Meanwhile, mix cream cheese and curd cheese in a bowl.
  6. Either toast bread or toast it in a pan with a little olive oil.
  7. Put the cream-curd-cheese-cream on the bread, sprinkle with some chili flakes and put the arugula on top.
  8. Put the tomatoes on top, drizzle with a little olive oil, season with salt and pepper and add the rest of the basil.