fermer/close
vivez le coup de grace [email protected]

Blainville, Quebec

Write us

  • This field is for validation purposes and should be left unchanged.

subscribe to our insane newsletter

         
    
    

Le produit suivant a été ajouté au panier:

Finaliser ma commande
panier-menu
    • logo-X

    The Catalan croutons

    cadran
    Preparation :10 min Cooking :3 min
    couteau
    Difficulty :medium
    chapeau-chef
    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!
    icon/cookmode2svg Created with Sketch. COOK MODE

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    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.

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Share

    You may also like

    See recipe
    Maple cocktail sausages
    Preparation : 10 min
    Cooking : 10 min
    See recipe
    Crostini with Blanche de Chambly Orange Sanguine cheese, prosciutto and arugula
    Preparation : 15 min
    Cooking : 5 min
    See recipe
    Parsnip and pear soup
    Preparation : 25 min
    Cooking : 45 min
    fermer la fiche

    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.

    loading more

    vivez le coup de grâce
    fermer/close

    send by email

    • This field is for validation purposes and should be left unchanged.

    Back to top