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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!
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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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