The Catalan croutons

Name: The Catalan croutons
Prep time: 10 min
Cook time: 3 min
Yield: 6
Cuisine: Québécoise
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 10 min
Cooking 3 min
Servings 6
Freezing I do not suggest

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

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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To help you make this recipe

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. See the product

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. See the product

*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!