Grilled Tomato and Soppressata Bread

Just a little bit of meat goes a long way in this twist on the classic Spanish pan con tomate (which simply means bread with tomato).

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
12 pieces
Level:
Easy

Ingredients
  • 1 baguette (about 22-inches long), sliced in half lengthwise
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • Kosher salt
  • 2 ounces thinly sliced soppressata
  • 1 large clove garlic, halved
  • 1 large ripe tomato, halved
  • 1/2 small bunch mint, leaves roughly chopped
  • 1/2 small bunch parsley, leaves roughly chopped
  • 1 teaspoon red wine vinegar
Directions
  • Preheat an outdoor grill for cooking over medium-high heat.

  • Brush the cut-side of each baguette half generously with olive oil and sprinkle with salt. Grill until charred and nicely toasted, about 5 minutes. Remove from the heat and set aside.

  • Grill the soppressata until it blisters and curls slightly, 1 to 2 minutes per side.

  • Rub the cut-side of the garlic halves over the cut-side of the grilled bread. Then do the same with the tomato halves, pressing firmly until only the tomato skins are left.

  • Cut both the grilled soppressata and tomato skins into bite-size pieces and transfer to a medium bowl. Add the, mint, parsley, vinegar, remaining tablespoon olive oil and a sprinkle of salt and toss to combine. Cut each bread half on a bias into 6 even pieces. Top each piece of grilled bread with the tomato-soppressata mixture.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Summer Entertaining Guide