Cut a small onion lengthwise into two parts and divide into “boat scales”. Scald them in boiling water for 30 seconds. Then fry in a hot pan.
Cut the tomatoes into thin circles and put on a plate, season with salt, pepper and olive oil on top. Spread Stracciatella cheese over the tomatoes.
Pour the Pesto into the onion flakes and top with the Tajaschi olives. Dry thin slices of bread in a hot frying pan and lay out also before serving.