Tag Archives: summer food

Celebrating Summer’s Bounty ~ PAN CON TOMATE ~ Spanish Tomato Toast

PAN CON TOMATE ~ SPANISH TOAST WITH TOMATO

Tomorrow I am going to a Tomato Fest at our local farmers market and I will share photos from that event in a future blog post.  Today I am sharing one of my favorite snack recipes…Pan Con Tomate ~ crusty grilled or toasted bread rubbed with garlic and fresh tomato pulp.  It is absolutely delicious. In Spain they often serve Pan Con Tomate for breakfast along with cured ham and fresh fruit.

Pan Con Tomate

Ingredients:
1 Crusty Bakery Fresh baguette, halved lengthwise and then cut into quarters horizontally.
2 cloves  garlic
6 tbsp. extra-virgin olive oil (Spanish olive oil is preferred for this recipe)
2 very ripe large tomatoes, cut in half
Coarse sea salt
Directions:
 Preheat broiler to high. Place bread, cut side up, on a baking sheet and drizzle with olive oil.  Broil until crisp and starting to char around the edges, 2 to 3 minutes.
 Rub garlic cloves over cut surface of bread.
Put a box grater into a large bowl and grate tomatoes over largest holes, discarding skin. Spoon grated tomato onto toast and sprinkle with sea salt.

“a” Restaurant

In a restaurant we enjoyed Barcelona’s cuisine with a fun touch, with influences from around the world and a lot of flavor thought to be shared. And all with chef Alain Guiard’s special signature. Their tomato toast was the BEST!

Gazpacho is another tasty way to use the bounty of summer garden tomatoes. I like mine garnished with a little jumbo lump crab, burratta cheese and chopped red pepper.

I found this lovely summer recipe for Cherry Gazpacho in one of our neighborhood magazines The South Roanoke Circle in an article by David Lake Cook’s Nook, Liquid Pleasure = Liquid Salad. The cherries add a surprising zing to this Spanish chilled soup.  Don’t forget to chill your serving bowls and soup spoons in the freezer before service which will help to keep the soup nice and chilly as your guests enjoy it.  The tomatoes, peppers and herbs in the photo above were freshly picked out of my garden.

Cherry Gazpacho

Three 1-inch-thick slices of a rustic white sandwich-style bread

1/2 cup extra-virgin olive oil, plus more for drizzling

3 garlic cloves, 1 thinly sliced

1 red bell pepper, coarsely chopped

1 yellow bell pepper, coarsely chopped

1 seedless cucumber, peeled and coarsely chopped

1 pound fresh bing or sweet cherries, pitted, set aside 12 cherries and finely dice them

3 ounces tomato juice

1 1/2 ounces red wine vinegar

Salt and freshly ground pepper

1 thyme sprig

Tabasco sauce (I used Peri-Peri medium hot sauce)

4 basil leaves, torn, for garnish

Cherry gazpacho mixture:  Drizzle 1 bread slice with olive oil on both sides – do not cut it up yet.  In a medium skillet, fry the bread over moderate heat, turning once or twice, until golden, about 4 minutes. Rub the bread on one side with 1 whole garlic clove. Cut the bread int 1-inch cubes and transfer to a bowl. Add the sliced garlic, red and yellow bell peppers, cucumber, whole pitted cherries, tomato juice, vinegar, and 1/4 cup of the olive oil. Season lightly with salt and pepper and let stand at room temperature for 2 hours.

Croutons:  Meanwhile, cut the remaining bread into 1/2 -inch cubes and toss with the remaining 1/4 cup of olive oil. Add the bread cubes to the skillet along with the thyme and the remaining garlic clove and cook over moderate heat, stirring frequently until the croutons are browned and crisp, about 4 minutes.  Transfer the croutons to paper towels to drain. Discard the garlic and thyme and season the croutons with salt.

Working in batches, puree the cherry mixture in a blender until smooth.  Strain the gazpacho through a fine sieve.  Season with salt, pepper and Tabasco.

Ladle the gazpacho into shallow bowls. Garnish with diced cherries, croutons and basil. Drizzle with olive oil and serve.

Please visit the Roanoker Magazine Blog to find recipes for Insanely Simple Summer Snacks:

https://theroanoker.com/blogging/behind-the-page/insanely-simple-summer-snacks/

 

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Summer Time Sparkles … Sangria + Rosé + Dragon Fruit Salsa

Visit Roanoker Magazine to find Fun Summer Appetizer Recipes

including Dragon Fruit Salsa with Baked Wonton Chips Sprinkled with Sea Salt and Pink Peppercorns

Here’s the link:

https://theroanoker.com/magazine/features/healthy-summer-appetizers-with-an-asian-flair/

Happy Summertime Sippin’!

 Peachy Rosé Sangria

This Peachy Rosé Sangria is a lighter, fruity version of classic Sangria. The Grand Marnier Raspberry Peach is a blend of the natural flavors of succulent European raspberries and rare red peaches from Ardèche in the south of France, combined with the world-renowned Grand Marnier…makes any get together a FIESTA!

1 bottle Rosé

5 ounces Grand Marnier Raspberry Peach

6 ounces fresh raspberries

12 fresh strawberries, capped and sliced

2 tablespoons sugar

3 small fresh peaches, pitted and chopped

1 cup seltzer water

Ice for service

Place strawberries in a small bowl, sprinkle with sugar, stir to combine. Set aside.

Place Rosé in sangria pitcher.  Add Grand Marnier Raspberry Peach, raspberries, sugared strawberries and peaches. Stir to combine. Place in refrigerator overnight.  When ready to serve, add seltzer water and stir lightly to combine with other ingredients.  Serve in glasses over ice.

This recipe was originally published in the South Roanoke Living Magazine, July 2016 issue.

First Press Blood Orange Rosé is a fun little summer wine.  I think it’s perfectly OK to put ice in my wine glass when the temperature outside is over 90 degrees Fahrenheit.  So pretty in the glass, this rosé is made in France with blood orange and other natural flavors.  $15 range. Available at Mr. Bill’s Wine Cellar locally or on-line.  http://mrbillswinecellar.com/

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