The Catalan croutons

  • Preparation 10 min
  • Cooking 3 min
  • Servings 6
  • Freezing I do not suggest



  • 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



  • 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!