Pan con Tomate
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.
We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
- 1 sourdough boule
- 1 bulb garlic, sliced in half
- 500 ml plus 1/4 cup olive oil
- 2 heirloom tomatoes
- 20 g prosciutto sliced thin
- 1 egg
- 1/2 tsp Dijon mustard
- Celery leaves
- 20 g manchego cheese, grated fine
- Kosher salt
Method:
With a box grater, shred tomatoes and 2 cloves of garlic. Place in cheese cloth and ring out all the liquid.
In a bowl add one egg yolk, one clove of grated garlic, Dijon, and a pinch of salt. Whisk in olive oil until emulsified to make a dressing.
Slice sourdough thick and brush with olive oil and salt. Grill until charred then rub with half bulb of garlic.
Top bread with grated tomato and garlic followed by dollops of the dressing. Top that with sliced prosciutto, grated manchego cheese, and celery leaves and serve.