Ingredients:

• 4 thick slices of bread for bruschetta
• 800 g yellow and red Pachino cherry tomatoes
• Extra virgin olive oil, to taste
• Chives, to taste
• Salt, to taste
• Traditional Balsamic Vinegar of Modena P.D.O.

Procedure:

Wash, dry and chop the yellow and red Pachino cherry tomatoes and dress them in a bowl with a drizzle of oil and salt.
Lightly brush the sliced bread with a drizzle of olive oil and bake for about 5 minutes at 210°C.
Once baked, place the cherry tomatoes on the slices of bread and garnish with chives and Traditional Balsamic Vinegar of Modena P.D.O.