Catalan Toasts Recipes

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CATALAN TOMATO BREAD



Catalan Tomato Bread image

Categories     Bread     Garlic     Tomato     Appetizer     Bake     Vegetarian     Quick & Easy     Summer     Grill     Grill/Barbecue     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 10 large toasts

Number Of Ingredients 5

1 (8-inch) sourdough round or a 20-inch-long sourdough baguette
2 large garlic cloves, halved crosswise
3 to 4 ripe small tomatoes, halved crosswise
3 to 4 tablespoons extra-virgin olive oil
Coarse salt to taste

Steps:

  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
  • Cut bread into 3/4-inch-thick slices (cut baguette on a long diagonal for 6-inch-long slices).
  • Working in batches of 3 or 4 slices, grill bread on lightly oiled grill rack, covered only if using a gas grill, turning over once, until grill marks appear, 1 to 2 minutes total per batch. Remove bread from heat and immediately rub 1 side of each slice with cut side of a garlic half, then rub with cut side of a tomato half, using 1 tomato half for 1 to 2 slices of bread and allowing most of pulp to be absorbed by bread (discard remainder of garlic and tomato halves). Brush bread with oil, then sprinkle with salt and serve immediately.

CATALAN TOMATO TOASTS



Catalan Tomato Toasts image

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

4 thick slices French bread
1 garlic clove, halved
3 ripe tomatoes, halved
8 slices serrano ham
olive oil, to drizzle

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



Pan Tomate image

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

8 small ripe plum tomatoes, 6 cored and cut into 1/4-inch-thick slices lengthwise, 2 halved and seeded
2 teaspoons fresh thyme leaves
3 tablespoons fresh marjoram leaves, chopped
1/4 cup extra-virgin olive oil, plus more for grill
Coarse salt and freshly ground pepper
1 baguette, cut into 1/4-inch-thick slices on the bias
4 garlic cloves, halved
Assorted toppings, such as anchovies, Serrano ham, marinated artichoke-heart quarters, or sliced hard-boiled eggs

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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