For the extra bruschetta, place the ciabatta on a baking sheet with baking paper to bake by itself, brush the top with a thin layer of olive oil and sprinkle with dried herbs, such as rosemary and basil. Then bake in the oven according to package directions.
For the topping, chop small cherry tomatoes to taste, peel and dice large beef tomatoes and also remove the seeds for traditional bruschetta.
Chop the large mozzarella and fresh basil leaves.
Mix pesto and sour cream, add chopped tomatoes, fresh basil leaves, mozzarella, salt and pepper, dried herbs, finely chopped onion or garlic.
In the meantime, remove the bread from the oven and cut into slices. Then cut a clove of garlic and rub the surface of the bread slices with the clove.
Put the ready mixed tomato topping on the breads and drizzle with a little olive oil. If desired: sprinkle grated mozzarella over the topping and place in the oven for a few minutes at 180 °C convection until the cheese has melted on the tomato topping.
Serve the bruschetta extra sprinkled with shaved grana!