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    • The Catalan croutons

    Preparation :10 min Cooking :3 min
    Difficulty :medium
    Servings :6

    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!

    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

    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!
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    Our wine stewards suggest

    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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    The Catalan croutons

    • Preparation : 10 min
    • Cooking : 3 min
    • Servings : 6

    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

    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!

    Innkeeper, drinks!

    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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