ingredients

2 tomato cocktail branches

2 ribbed tomatoes

4 slices of toast

1 teaspoon fresh ginger finely chopped

6 tender yellow leaves of celery branch

1 drizzle of olive oil

Steps

Step 1

Sift and seed the ribbons.

2nd step

Cut their flesh into small cubes and mix them with ginger, chopped celery leaves and olive oil.

Step 3

Season the diced tomatoes and put them on the toasted bread slices, avoiding to put too much oil.

Step 4

Place the cut tomato branches in half in a dish, drizzle with the rest of the ginger marinade and bake for 6 to 7 min at 200 ° C.

Step 5

Spread each branch of candied tomatoes on the crostini and enjoy with a salad of arugula.

tips

The tips and tricks of Sonia Ezgulian:

Serve tomato branches with ravioli or leg of lamb with potatoes. Confit, they stand out easily and raise the flavors of a dish. Guaranteed effect!