Spanish Crostadas with Manchego & Italian Bruschette

For the Spanish crostadas, crumble the cheese and prepare it with the white wine to a quantity. Chop the garlic and oregano very finely and fold into the cheese mixture. Season strongly with salt and freshly ground pepper. Drizzle the bread with olive oil, spread the cheese mixture evenly on it, brush with beaten egg and bake in the oven under the grill coil for 3-4 min.

For the Italian bruschette, toast bread slices in the toaster.

Grate with a clove of garlic and drizzle with olive oil. Scald the tomatoes, remove the skin, cut into rough cubes, season with salt, pepper and finely chopped garlic. Fold in the Parmesan cheese and chopped basil. The amount on the bread slices form and three min in the oven (about 80 °C ) warm up.

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