Entrante
Garlic Confit Pan con Tomate
40 minPara 1Nutri-Score C€
C
40 min
40 minGarlic Confit Pan con Tomate
receta de
Vesela Asenova
@vessys_gourmet_kitchen
4 recetas
4 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
sourdough bread (thick slice)Panadería1 pieza
tomato (ripe)Frutas y verduras1 pieza
saltEspecias1,5 g
black pepper (freshly ground)Especias500 miligramos
flaky sea salt (for finishing)Especias1 g
garlic (head, peeled)Frutas y verduras1 pieza
extra virgin olive oilDespensa60 ml
thyme (fresh sprigs, plus lemon thyme if available)Frutas y verduras2 g
por ración
Nutrición
774kcal
- Carbohidratos
- 45 g
- Proteínas
- 9 g
- Grasas
- 62 g
lo que usará
Utensilios
Horno
Ramequín- Tamiz
Sartén
Bol
paso a paso
Preparación
- Paso 1
Preheat the oven
- Preheat the oven to 180 °C (350 °F).
- Paso 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.
- Paso 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.
- Paso 4
Toast the bread
- Toast the bread in a skillet with some garlic oil, salt and pepper until golden.
- Paso 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.
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