The Catalan croutons
- Preparation 10 min
- Cooking 3 min
- Servings 6
- Freezing I do not suggest
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This Catalan croutons idea came to me while my girlfriend and I were doing a culinary trip in Spain. A little advice: Next time we ask you ”Pan con tomate?”, just say yes!
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Ingredients
- 1 bread baguette, sliced about 1,5cm thick
- 1 big tomato, cut in four
- 6 slices of proscuitto with white fat removed, coarsely chopped
- Kalamatas olive tapenade
- Olive oil
- Flakes of fresh parmesan
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Preparation
- Preheat the oven at BROIL. Lightly grill the bread slices on both sides then set aside.
- Rub one side of all croutons with the juicy interior of the tomato and add a small drizzle olive oil all over this beautiful bread!
- Spread about 1 teaspoon of tapenade on each crouton. Add a couple of pieces of proscuitto on top and garnish with fresh parmesan. Eat immediately!
Our sommeliers suggest
Maison Louis Jadot Beaujolais Villages Combe aux Jacques
France, Beaujolais
A great classic, a supple wine with red fruits, to be served slightly chilled on the terrace.
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Gros Mollet, Microbrasserie du Lac St-Jean
Tapenade, prosciutto and parmesan are proud representatives of the umami flavor. So, choose a beer that will have a lot in common with this food, such as the Gros Mollet, a beer with notes of butterscotch, candied fruits, hazelnuts, roast and berries. Let it warm up for a burst of flavor.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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