Tomato and Garlic Dip
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
Ten 1/2-inch-thick slices of white peasant bread
1 pound tomatoes, chopped
1 medium garlic clove, thinly sliced
2 teaspoons sherry vinegar
1/4 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
1 hard-cooked egg, coarsely chopped
2 ounces thickly sliced serrano ham, finely diced
Instructions
Preheat the oven to 350 °. On a baking sheet, toast 4 slices of the bread for 8 minutes, or until lightly dried out. Cut off the crusts; cut the toasts into 1/2-inch cubes.
In a blender, puree the tomatoes with the garlic, vinegar and the 1/4 cup of olive oil until smooth. Add the toasted bread cubes and puree until thick and creamy. Season with salt and pepper. Transfer the salmorejo to a bowl and refrigerate until lightly chilled, about 30 minutes.
Preheat a grill pan. Brush the remaining 6 bread slices with oil; grill over high heat, turning, until toasted. Transfer the bread to plates and ladle the salmorejo on top. Garnish with the egg and ham and serve.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment