Pan de Tomate with Basque Peppers
July 29, 2014
Baguette, sliced on a bias, 1/4"
Tomatoes, rough chopped
Cloves garlic, minced
Smoked Spanish paprika
Extra virgin olive oil
Jar of Basque peppers
In This Recipe
Heat the olive oil over medium high Heath in a small pot. Add the shallots, stirring, until softened. Stir in the garlic.
Add the tomatoes, paprika, and espelette. Bring to a simmer, reduce heat to low. Cook low and slow, stirring periodically until reduced to a thick tomato jam.
Spread the tomato jam on your bread slices and broil until the edges have darkened almost to black.
Skewer one basque pepper per crostini, in an s-shape, and insert the skewers into the crostini at an angle. Plate.
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