Christopher Testani
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4

Inspired by classic pan con tomate, a Spanish dish of bread rubbed with fresh tomato, mkgallery’s Justin Chapple tops crunchy toasted bread with tangy grated tomatillos. To round the toast out, he also adds thin slices of prosciutto and shaved Manchego cheese. Slideshow: More Tomatillo Recipes

How to Make It

Step 1    

Light a grill or preheat a grill pan. Brush the bread with olive oil and grill over high heat, turning once, until lightly charred, about 2 minutes. Transfer to 
a work surface.

Step 2    

Working over a medium bowl, grate the tomatillo halves on the large holes of a box grater until only the skins remain; 
discard the skins. Stir in the 
2 tablespoons of olive oil 
and the crushed red pepper. Season generously with salt and black pepper. 


Step 3    

Spoon the tomatillo mixture evenly on the toasts and top with the prosciutto. Top generously with shaved Manchego and serve right away.


Make Ahead

The grated tomatillo mixture can be refrigerated for up to 3 days.


You May Like

DELICIOUS DEAL

12 ISSUES FOR JUST $12

Sign Up for Our Newsletter

Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
https://sellmax.com.ua

сх 5

Наш полезный сайт про направление www.budmagazin.com.ua.