Catalan Toasts Food
CATALAN TOMATO TOASTS
Make and share this Catalan Tomato Toasts recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Toast the bread on both sides and rub the garlic over one side of the bread.
- Take the halved tomatoes and rub them into the toast, making sure you use all of the tomato. lay two slices of ham over each slice of toast and drizzle with oil. Serve.
Nutrition Facts : Calories 202.7, Fat 1.4, SaturatedFat 0.3, Sodium 333.1, Carbohydrate 40, Fiber 2.7, Sugar 4.1, Protein 8.4
PAN TOMATE
Garlic bread, Spanish-style: Rub baguette slices with garlic cloves, brush with extra-virgin olive oil, and grill to a crisp, then rub with cut plum tomatoes -- that's the traditional version of these Catalan toasts. Here, they're given the special-occasion treatment with oven-dried tomatoes, fresh herbs, and other toppings, all inspired by the flavors of the region. This recipe originally appeared inMartha Stewart's Appetizers (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 24
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees. Toss tomato slices with thyme, 1 tablespoon marjoram, and 2 tablespoons oil. Season with salt and pepper. Arrange tomato slices in a single layer on a parchment-lined rimmed baking sheet. Bake 1 hour.
- Reduce oven temperature to 200 degrees. Continue baking until tomatoes are shriveled, about 2 hours more.
- Heat a grill (or grill pan) to medium-high. (If using a charcoal grill, coals are ready when you can hold the palm of your hand 6 inches above grates for just 3 to 4 seconds.) Brush grates with oil. Rub baguette slices with garlic. Brush lightly with remaining 2 tablespoons oil, dividing evenly. Grill baguette slices until crisp, about 1 minute per side. Rub with reserved plum tomato halves. Divide dried tomato slices evenly among toasts, then add toppings as desired. Garnish with remaining 2 tablespoons marjoram.
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