Vol-au-Vent de Pintade aux Champignons
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Pan con Tomatoes
The season of tomatoes and improvised aperitifs has begun!
So even if we can't make big aperitifs for the moment, try this recipe with a Spanish accent in the meantime!
Pan con Tomatoes
Ingrédients
- For 4 persons :
- 4 slices of farmhouse bread
- 1 ripe tomato
- 4 slices of Serrano ham
- Basil leaves
- 1 clove of garlic
- Olive oil
- Flower of salt
Présentation
- 1Preheat your oven to 180°C and then put the bread slices in the oven for 5 minutes to lightly toast them.
- 2Cut the tomato in half.
- 3Cut your garlic clove in half and rub it into each slice of bread.
- 4Rub each slice of bread with the halved tomato. The juice and pulp should fall out, the bread should turn red.
- 5Add a drizzle of olive oil to each slice of bread.
- 6Add a little flower of salt.
- 7Cut the ham into strips with your fingers and place them on each slice of bread.
- 8Add the basil.
- 9The juice and pulp should fall off well, the bread should turn red.
For a fresh and tasty pairing, choose the rosé cuvée "Expression" from Château Beaubois with a very simple but tasty recipe: pan con tomate.
The palate of this Costières de Nîmes is both full and lively with aromas of red, white and yellow fruit that will go very well with the creaminess of the cherry tomato pulp and the salty side of the dry ham.
Recipe credits: https://www.750g.com/pan-con-tomato-r200219.htm
