Tuesday, August 26, 2014

Pa amb Tomaquet with Hops


I discovered this dish - Pa amb Tomaquet - during our Cooking Around the World Adventure - when we traveled by tabletop to Andorra. Tonight I modified the recipe to make Pa amb Tomaquet with Hops. My cooking obsession with the Cascade Hops from the Lamberts continues. But this is not simply gratuitous hops addition; you can really taste the hops. And it is fabulous...and fun.


Ingredients

  • slices of bread
  • garlic cloves - to match the number of pieces of bread +  2 cloves
  • 2 C cherry tomatoes, sliced into wedges
  • olive oil
  • fleur de sel
  • freshly ground pepper
  • 2 Cascade hops blossoms, pulled apart

Procedure
Toast the bread slices in an oven. In the meantime mince 2 cloves of garlic and place them in a small mixing bowl. Stir in the cherry tomato wedges and hops blossom petals. Drizzle in olive oil and sprinkle with salt and pepper to taste. Set aside.

To assemble...rub each piece of bread with a clove of garlic. Top with the tomato mixture and serve immediately.

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