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I am trying to recreate a very simple Spanish tapa but it is so simple I can't find a recipe for it. The tapa is a fresh tomato and garlic spread. The ingredients are only (I think) tomato, garlic and olive oil? Nothing in it is cooked. It is not pa amb tomaquet/pan con tomate. The tomato is served in a bowl to be spread onto bread. I have had it many times and its so simple and delicious. Thank You!

asked by KLL5 almost 7 years ago

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6 answers 1410 views
73cd846c b69c 41fe 8f8b 7a3aa8dd3b93  desert
added almost 7 years ago

I don't have a recipe but at my favorite tapa's bar serves what sounds like the same thing and I would describe it as bruschetta with cilantro and lime. Or Picodllo with out the onion and a little olive oil. Very simple and tasty, I could eat it all day. Play with it a little I'm sure you can recreate. I would ty these ingredients. Chopped tomato, garlic, cilantro, lime juice, olive oil, salt and pepper.

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Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 7 years ago

Like Italy, the cuisine of Spain is of its regions. I can't guess the specific tapa (or pintxo), but I'm also thinking (as it's a "spread") that possibly it has chopped anchovies in it---either white or cured. Anchovy is one of those flavors that runs silent and runs deep. Even complete anchovie haters can't identify it.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

Thanks for the replies! There is no lime or herbs in the version I am thinking of- but Donny your versions sound delish. I made it and the fresh garlic was too strong. (I ate it all anyway.)

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E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added almost 7 years ago

Try roasting the garlic next time--you'll get a sweet nutty garlic flavor without the harshness.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

I'd use the garlic sparingly unless you plan to roast it first. An anchovy filet would be a good way to build up some flavor. I'd also drop a pinch of red pepper flakes into the mix. A little warmth can have a considerable effect.

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549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added almost 7 years ago

Have you checked out Jose Andres' recipes? This might be like his pan con tomate "the modern way". This is the best link I could find (and has ham on top which could be omitted), but it's in one of his cookbooks - A Taste of Spain. http://today.msnbc.msn...

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