Voorgerecht
Garlic Confit Pan con Tomate
40 minVoor 1Nutri-Score C€
C
40 min
40 minGarlic Confit Pan con Tomate
recept van
Vesela Asenova
@vessys_gourmet_kitchen
4 recepten
4 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
sourdough bread (thick slice)Bakkerij1 stuk
tomato (ripe)Groente en fruit1 stuk
saltKruiden en specerijen1,5 g
black pepper (freshly ground)Kruiden en specerijen500 mg
flaky sea salt (for finishing)Kruiden en specerijen1 g
garlic (head, peeled)Groente en fruit1 stuk
extra virgin olive oilVoorraadkast60 ml
thyme (fresh sprigs, plus lemon thyme if available)Groente en fruit2 g
per portie
Voedingswaarden
774kcal
- Koolhydraten
- 45 g
- Eiwitten
- 9 g
- Vetten
- 62 g
wat je gebruikt
Keukengerei
Oven
Ramekin- Zeef
Koekenpan
Mengkom
stap voor stap
Bereiding
- Stap 1
Preheat the oven
- Preheat the oven to 180 °C (350 °F).
- Stap 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.
- Stap 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.
- Stap 4
Toast the bread
- Toast the bread in a skillet with some garlic oil, salt and pepper until golden.
- Stap 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.