July 6, 2016

Spanish Toast

Perhaps one of my more delightful foodie discoveries of my first trip to Spain was this, which is pretty much a standard simple breakfast of every Spaniard, as common as freshly squeezed orange juice or an omelette. It's served everywhere - from the most expensive restaurant to the corner dive.  While I think of it as a breakfast dish, Spanish toast can also be served as an appetizer/tapa. Just set out some crostini and a small bowl of the tomato mixture and go to town.

I have tried doing this with a blender and with a food processor and found that the food processor results more closely reflect the consistency I remember.  



15 grape tomatoes
3 tbsp good quality olive oil
1 tsp of sea salt
1 garlic clove
cracked pepper
sliced French bread, toasted

1. Put the grape tomatoes, garlic clove, and sea salt in a food processor and pulse a couple of times. Slowly stream the olive oil while pulsing.  Do not over process. You want a slightly creamy texture with the dark red pieces of tomato skin here and there.  
2. Spread the mixture on freshly toasted bread and crack some pepper on top.  

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