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
- Heat olive oil and butter in a pan over medium heat.
- Add tomatoes and garlic, season with chili flakes, salt and pepper. Cook for 3-5 minutes, stirring occasionally, until tomatoes are soft.
- Mash the tomatoes with a fork in the pan to make a sort of puree.
- 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.
- Meanwhile, mix cream cheese and curd cheese in a bowl.
- Either toast bread or toast it in a pan with a little olive oil.
- Put the cream-curd-cheese-cream on the bread, sprinkle with some chili flakes and put the arugula on top.
- Put the tomatoes on top, drizzle with a little olive oil, season with salt and pepper and add the rest of the basil.
