Original crostoni	(4 servings)

• 4 slices of wholemeal bread
• 2 rennets
• 1 onion
• 1 bunch of endive
• 6 cherry tomatoes
• 1 leek
• 2 little potatoes
• vegetable stock (1)
• olive oil

Preparation method

• Peel and slice the potatoes and the rennets, mince the onion and the leek and put everything in a saucepan.
• Add 2 tablespoons oil, put the lid on and let it cook on a low flame for 7-8 minutes. Pour a ladle of warm stock, cover again and let it cook for 10 minutes: then uncover and let it dry up slowly.
• Meantime, prepare a cherry tomatoes salad, cut the endive into little strips: add some salt and chive finely cut.
• Toast the slices of bread, spread the rennets and potatoes sauce and garnish each toast with a spoon of salad. Serve.
  
  (1) Boil a carrot, an onion, a stem of celery and a little tomato in slightly salted water for half an hour.