Vorspeise
Garlic Confit Pan con Tomate
40 Min.Für 1Nutri-Score C€
C
40 Min.
40 Min.Garlic Confit Pan con Tomate
rezept von
Vesela Asenova
@vessys_gourmet_kitchen
4 Rezepte
4 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
sourdough bread (thick slice)Backwaren1 Stück
tomato (ripe)Obst & Gemüse1 Stück
saltGewürze1,5 g
black pepper (freshly ground)Gewürze500 mg
flaky sea salt (for finishing)Gewürze1 g
garlic (head, peeled)Obst & Gemüse1 Stück
extra virgin olive oilVorräte60 ml
thyme (fresh sprigs, plus lemon thyme if available)Obst & Gemüse2 g
pro Portion
Nährwerte
774kcal
- Kohlenhydrate
- 45 g
- Eiweiß
- 9 g
- Fett
- 62 g
was Sie verwenden
Utensilien
Backofen
Souffléförmchen- Sieb
Bratpfanne
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat the oven
- Preheat the oven to 180 °C (350 °F).
- Schritt 2
Make the garlic confit
- Place the peeled garlic cloves in a small ramekin.
- Add the olive oil, salt, pepper and thyme.
- Roast until the garlic is golden and soft.
- Schritt 3
Prepare the tomato
- Grate the tomato and place it in a sieve to drain off the excess juices.
- Season the tomato with garlic oil, salt and pepper.
- Schritt 4
Toast the bread
- Toast the bread in a skillet with some garlic oil, salt and pepper until golden.
- Schritt 5
Assemble and serve
- Smear the confit garlic cloves over the toasted bread.
- Spoon the grated tomato on top and drizzle with more garlic oil.
- Finish with flaky sea salt and enjoy.