PAN CON TOMATE WITH SERRANO HAM AND MANCHEGO CHEESE
Steps:
- Preheat a grill to medium-high heat.
- Lightly flour a work surface and place the dough on top. Dust your hands as well and begin to stretch your dough, working in a circle. Stretch the dough until it is 10 to 12 inches in diameter. Place the dough on the grill and cook until charred on both sides, about 10 minutes total.
- Clean and remove the stem ends of the tomatoes. Place them in a food processor and pulse to break them up. Strain the tomato pulp through a large fine-mesh strainer to remove some of the liquid.
- Spread the tomato pulp over the top of the cooked pizza dough. Drizzle with the olive oil and season with sea salt. Top with the Serrano ham and manchego cheese. Drizzle more olive oil over the top.
PAN CON TOMATE WITH JAMON AND CHEESE
Steps:
- Preheat a grill or grill pan over high heat.
- Brush the bread with olive oil and grill, turning, until lightly charred on both sides, about 6 minutes. Transfer to a plate and immediately rub the bread on both sides with the garlic clove.
- Meanwhile, working over a bowl, grate the cut sides of the tomato on a box grater until only the skin remains; discard the skin. Stir in 1 tablespoon of olive oil and season with salt and pepper.
- Spoon some of the tomato pulp onto each toast and top with the speck, if using, and Manchego cheese. Sprinkle with flaky sea salt and serve.
PAN CON TOMATE
Provided by Valerie Bertinelli
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees F. Place the bread on a rimmed baking sheet and toast for 5 minutes. Flip bread and toast until golden and crispy, about 2 minutes.
- In the meantime, cut the tomatoes in half and grate the cut side of the tomato on the large holes of a box grater into a shallow bowl. Grate in the garlic clove and add the vinegar, olive oil and 1/2 teaspoon kosher salt. Stir to combine.
- Spoon the tomato mixture on top of each slice of bread, making sure to cover the toast completely from edge to edge. Drizzle the toast with a generous amount of olive oil and sprinkle with flaky salt.
MANCHEGO CON TOMATES Y ROMERO
¡Gracias otra vez, Josè Andres! If you really don't like rosemary, please feel free to substitute fresh parsley (Italianf/flat leaf variety).
Provided by COOKGIRl
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Note: you can puree the tomatoes by hand using a cheese grater or use a mini food-processor. If doing by hand, discard the tomato skins. For convenience, I used a food processor.
- Toast the walnuts for 5 minutes in a 350 degree oven. Set aside to cool.
- Place all the ingredients in a non-reactive bowl and stir to combine.
- Serve immediately.
- This is wonderful on crusty artisan bread!
Nutrition Facts : Calories 116.8, Fat 11.5, SaturatedFat 1.4, Sodium 3.1, Carbohydrate 3.2, Fiber 1.2, Sugar 1.7, Protein 1.6
TOSTADA CON TOMATE
Tostada con tomate, or toast with tomato, is a typical Andalusian breakfast item which I had for the first time in Jaén, Spain this past summer. To accompany it I drank a café cortado, or coffee with very little milk, and freshly squeezed orange juice -- a fairly typical combination. Tostada con tomate can be a tasty and simple breakfast, snack, or hors d'œuvre.
Provided by Big Tastebuds
Categories Lunch/Snacks
Time 6m
Yield 2-4 Tostadas, 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Grate tomato in a shallow bowl until you are no longer able to do so without skinning your knuckles. You should have what looks like fresh tomato sauce. (I usually eat the little nub of tomato that I couldn't grate with a pinch of salt while I am preparing the meal.).
- Toast slices of bread so that they are crunchy but not too dark or dried out.
- Put desired number of slices on a plate and pierce the entire surface of the open face of the toast with a fork.
- Lightly pour (or sprinkle, depending on what oil-container you have) olive oil over the open faces of the toast.
- Spoon and spread freshly grated tomato over the open faces of the toast.
- Sprinkle with salt and enjoy!
Nutrition Facts : Calories 11.1, Fat 0.1, Sodium 3.1, Carbohydrate 2.4, Fiber 0.7, Sugar 1.6, Protein 0.5
QUESO DE CABRA CON TOMATE (GOAT CHEESE BAKED IN TOMATO SAUCE)
Spanish tapas - toasted garlic bread dipped in creamy warm goat cheese and tomato sauce -easy and yummy!
Provided by Karen in MA
Categories Spanish
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat conventional oven or toaster oven to 350°F
- Mix together the garlic and olive oil and spread over bread slices and place on a baking sheet.
- Pat the goat cheese into a 1/2-inch pancake and place in shallow baking dish.
- Ladle tomato sauce into dish to come up to top edge of cheese (do not cover the cheese with sauce).
- Bake, uncovered, until sauce begins to bubble at edges and cheese is hot, about 25 minutes. During last 10 minutes of baking, toast bread until golden brown.
- Garnish cheese with basil if using.
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