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Recipe of the Month: May 2010

Catalan Bread with Tomato
This month’s host is Yukon Blanco from the Silestone River Series

Simply beautiful and brilliant Silestone Yukon Blanco presents this also simple, yet brilliant Bread with Tomato, a Catalan light dish that can be enjoyed any time as a tapa, as accompaniment for lunch or dinner or for breakfast as it is often eaten in Spain.
Choose a dense and chewy baguette, rather than fluffy and serve on its own or top with Manchego or other cheese and cured ham.

Catalan Bread with Tomato
Pa Amb Tomaquet
4 servings

Ingredients

1 piece French bread, cut in half lengthwise
Extra-virgin olive oil
1 garlic clove, cut in half
1 large ripe tomato, cut in half
Sea Salt

Put bread on a baking sheet and toast in preheated 375° oven until golden brown, about 6-8 minutes. Rub garlic over cut side and drizzle with olive oil. Grate tomato with a box grater over a large bowl, discarding skin. Spoon grated tomato over bread, drizzle with a little more olive oil and sprinkle with sea salt.

June 2010 - Mexican Ham Sandwich and Cucumber Agua Fresca

May 2010 - Catalan Bread with Tomato

March 2010 - Coconut Cake with Crispy Coconut Flakes

February 2010 - Trio of Flans

January 2010 - Nutella Panini

December 2009 - Brie with Plum and Almonds en Crôute

November 2009 - Alfajores de Dulce de Leche (Caramel Filled Cookies)

October 2009 - Shrimp Ceviche