Sourdough bread with grilled vegetable salsa, Parmigiano Reggiano and fresh herbs
Step 1/ 5
Preheat the grill to approx. 300-350°C. Then halve the courgettes, onion, peppers, aubergine and beef tomatoes and place on the hot grill to sear them all over. Be brave – they’re supposed to look charred by the end! Halve the smoked garlic bulb completely and place the cut surfaces on the grillage. You don’t have to char them, but you can do.
Step 2/ 5
Once the vegetables are nicely charred on the outside, they'll be cooked and soft on the inside too. Now you can scrape out the pulp and pull it off the charred skin. (The blackened skin can be thrown away.) The best way to do this is using a tablespoon or the back of a knife. Also deseed the peppers.
Step 3/ 5
Remove the grilled garlic from the grill and simply push the cloves out of the bulb. Cut the bread and grill until crisp on both sides at approx. 280°C.
Step 4/ 5
While you are waiting for the bread to crisp, roughly chop the vegetables and some smoked garlic, mix well, then season with salt and pepper. Now take the crusty bread off the grill and arrange the vegetable salsa on top of it.
Step 5/ 5
Now for the topping: Add a few flakes of salt on top to taste, grate fresh Parmigiano Reggiano over it, add a dash of olive oil, fresh herbs and... Buon Appetito!
Enjoy your meal!