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Deconstructed tomato bread (pa amb tomaquet deconstruido)

Deconstructed tomato bread (pa amb tomaquet deconstruido)
Los Angeles Times

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Total time: 20 minutes | Serves 4 to 6
  • 3 large, ripe tomatoes, cut in half, seeded and grated on a box grater, skins discarded
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1 small pinch sugar (optional)
  • 1 dash red wine vinegar (optional)
  • 1/4 cup fragrant olive oil, plus extra for drizzling
  • 2 cups 1/2 -inch bread cubes, from day-old coarse country bread
  • 1/4 cup slivered fresh basil
  • 3 to 4 slices good-quality imported dried salami or Italian soppressata, cut into slivers

Step 1Heat the oven to 400 degrees. Place the grated tomatoes in a large bowl and season with salt and pepper to taste. Taste the tomatoes; if they seem a little bland, add the sugar and vinegar to heighten the flavor. Stir in one-fourth cup of the olive oil.

Step 2Spread the bread cubes on a rimmed baking sheet and bake until golden and crisp, about 5 to 10 minutes, tossing midway.

Step 3Add the toasted bread cubes and the basil to the tomatoes and toss to mix. Immediately spoon the bread and tomato mixture into martini glasses or large shot glasses, top with the salami and drizzle with olive oil. Serve at once, before the bread gets soggy.

Note: From "The New Spanish Table" by Anya von Bremzen. As hors d'oeuvres, it can be served in Chinese porcelain spoons.



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