Pan Con Tomate with Manchego
From the Summer, Club Argaux Test Kitchen: Pan Con Tomate with Manchego & Spanish Chorizo Pair with the 2019 Bodegas Estefania Tilenus La Florida Mencia Bierzo from our Club Argaux Summer delivery!
Ingredients:
- Baguette Ripe tomatoes
- Sea salt
- Cracked black pepper
- Garlic
- Olive oil
- Manchego Spanish chorizo
- Marcona almonds
- Fresh stone fruit i.e. pear or plum
- Dried stone fruit i.e. apricot Citrus slices Figs Green olives
Step 1: Assemble your board by not overthinking it! Simply prep the fruits however you’d like i.e. cutting the figs in half and use the nuts to fill in the blank space.
Step 2 To make the Pan con Tomate, grate the ripe tomatoes into a bowl and mix with olive oil, cracked black pepper, and sea salt. You can try a couple of things with the garlic. Either grate the garlic as well and mix it in with the tomato mixture, or grate the garlic directly onto the toasted/grilled bread. Alternatively, you could do both for an extra garlic kick! Slice the baguette lengthwise and quarter, or cut into however many pieces you want. Smaller is better if placed on the board with everything else. You can grill the bread or bake and then broil for that nice char around the edges.
Step 3 Once the bread is ready, drizzle with olive oil, spoon the tomato mixture onto the bread, and season with a touch more salt & pepper to taste. Enjoy!