| topping |
Spoon topping on bread, sprinkle with parmesan |
| 1 bag chestnuts |
Slit, roast in a moderately slow oven 1 hour or until well done. Peel, chop into small pieces |
|
Mix |
| 6 tomatoes |
Skin, chop into small pieces, retaining juices |
| 6 back bacon rashers |
Grill until crispy. Drain, cut into very small pieces. |
| 1/2 onion |
chop very finely |
| olive oil |
|
| tomato puree |
|
Season to taste |
| salt and pepper |
| 4 tablespoons parmesan |
grated |
| bread |
| 1 baguette |
slice |
Brush bread slices with oil on both sides. Grill until lightly browned. |
| 2 cloves garlic |
crush |
| olive oil |
mix |
|