Spanish Crostini
From syrus 16 years ago
- 5 minutes to make
- Serves 20
The methods used in this recipe maybe strange and new to some. But i assure you they are simple and create flavors and textures you will love. Tomato Caviar is a term for the seeds of the tomato, plum tomatoes work especially well for this but be certain you are using good quality and ripe tomatoes. Read more Cut both ends off of the tomato so that you can see the seed cavity on each side. Slice through the skin on the side of the seed cavity, being sure not to break the seeds. Pull the skin back like a door revealing the seeds. Cut under and around the seed to remove them in a bed. They will look like a dollop of caviar when plated. Also grate the cheese with a Microplane, the texture is far different from a standard grater. See less
Ingredients
- 1 baguette, sliced thin 1/8 in, on the bias shopping list
- 5-10 plum tomato caviar, depending on quality and size shopping list
- 1/2 lb manchego cheese shopping list
- 1 head garlic shopping list
- A Bottle of good quality spanish olive oil shopping list
How to make it
- Preheat oven to 300 degrees.
- Place each crostini on a sheet pan and dehydrate in the oven, do not toast.
- Lay crostini out to cool.
- Take a clove of garlic and rub it all over each piece of crostini.
- Lightly drizzle with olive oil...Spanish.
- Lay the caviar onto the crostini.
- Microplane enough Manchego to lightly coat the crostini.
- Consume and Experience the flavors and textures.
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