spanishsarapan· 4 porsi

Roti Tomat Spanyol

Name: Roti Tomat Spanyol
Cuisine: spanish
Ingredients: 1 loaf (approx 300g) rustic country bread (pan de pueblo), sliced 2cm thick; 4 ripe tomatoes (approx 500g), halved crosswise; 2 garlic cloves, halved; 60ml extra virgin olive oil (arbequina preferred), plus more for brushing; 1 tsp flaky sea salt (flor de sal); 12 thin slices jamón ibérico de bellota (approx 60g); 100g manchego cheese (curado), cut into thin wedges; 12 green olives (manzanilla), pitted; 8 roasted piquillo peppers, drained; Freshly cracked black pepper, to taste; Fresh oregano leaves, for garnish (optional)

Layak MBG

Pan con Tomate

Roti Tomat Spanyol — Foto: Boonlert, CC0 · wikimedia-commons

Bahan

1 loaf (approx 300g) rustic country bread (pan de pueblo), sliced 2cm thick
4 ripe tomatoes (approx 500g), halved crosswise
2 garlic cloves, halved
60ml extra virgin olive oil (arbequina preferred), plus more for brushing
1 tsp flaky sea salt (flor de sal)
12 thin slices jamón ibérico de bellota (approx 60g)
100g manchego cheese (curado), cut into thin wedges
12 green olives (manzanilla), pitted
8 roasted piquillo peppers, drained
Freshly cracked black pepper, to taste
Fresh oregano leaves, for garnish (optional)

Cara Membuat

1Preheat grill or grill pan over high heat until smoking hot.
2Brush bread slices generously with olive oil on both sides.
3Grill bread 1-2 minutes per side until deeply charred and crisp at edges but still soft inside.
4Immediately rub garlic clove vigorously over hot surface of each slice, pressing to release oils.
5Rub tomato half firmly over garlic-rubbed bread, squeezing pulp and juice into pores; discard skin.
6Drizzle each slice with olive oil, sprinkle with flaky salt, and crack black pepper over top.
7Arrange on platter: layer jamón ibérico on half the toasts, manchego wedges on the other half.
8Scatter olives and piquillo peppers around bread; garnish with oregano if using.
9Serve immediately while bread is warm and tomato pulp is vibrant.

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