The cookbook author’s take on Catalonian-style pan con tomate turns Turkish bread into a giant crostini topped with jammy toms cooked in chorizo fat
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Catalan snack pa amb tomàquet – or pan con tomate, or tomato bread – is usually as simple as rubbing garlic, then tomato on to crusty bread. Here though the tomatoes are given a quick confit on the cooktop in oil and chorizo fat to make them jammy and juicy, while the Turkish bread is sliced horizontally as a slab and baked to turn it into a giant, tanned and crispy crostini.
If you’re only making this for a few people, save the Turkish bread’s soft upper crust for the toaster later – it’ll be perfect as an accompaniment to other dips and dishes. Continue reading…
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