Grilled Tomato and Soppressata Bread
Just a little bit of meat goes a long way in this twist on the classic Spanish pan con tomate (which simply means bread with tomato).
- 1 baguette (about 22-inches long), sliced in half lengthwise
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 2 ounces thinly sliced soppressata
- 1 large clove garlic, halved
- 1 large ripe tomato, halved
- 1/2 small bunch mint, leaves roughly chopped
- 1/2 small bunch parsley, leaves roughly chopped
- 1 teaspoon red wine vinegar
Preheat an outdoor grill for cooking over medium-high heat.
Brush the cut-side of each baguette half generously with olive oil and sprinkle with salt. Grill until charred and nicely toasted, about 5 minutes. Remove from the heat and set aside.
Grill the soppressata until it blisters and curls slightly, 1 to 2 minutes per side.
Rub the cut-side of the garlic halves over the cut-side of the grilled bread. Then do the same with the tomato halves, pressing firmly until only the tomato skins are left.
Cut both the grilled soppressata and tomato skins into bite-size pieces and transfer to a medium bowl. Add the, mint, parsley, vinegar, remaining tablespoon olive oil and a sprinkle of salt and toss to combine. Cut each bread half on a bias into 6 even pieces. Top each piece of grilled bread with the tomato-soppressata mixture.
Copyright 2016 Television Food Network, G.P. All rights reserved.
From Food Network Kitchen