Pan con Tomate Recipe by Chef Kathryn Searcy
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PAN CON TOMATE
Yield: 4 servings
Brought to you by: Chef Kathryn Searcy
Ingredients
- 4 slices sourdough bread
- 1C sundried tomatoes in oil
- 2Tbsp red onions, small diced
- 1Tbsp garlic, minced
- 1Tbsp capers, minced
- 2 anchovy filet, minced
- 1C neutral oil, soybean or vegetable
- 1Tbsp lemon juice
- 1Tbsp chives
- 4Tbsp aioli
Method:
- In a small pot, bring oil and onion to a simmer; let cook until onions are translucent. Add garlic and cook for another minute. Turn off heat, add capers & anchovy, set aside & let cool.
- Strain the solids from the oil & set aside. In a high-powered blender, add seasoned oil and sundried tomatoes; blend until smooth. In a bowl, fold the cooked solids into the tomato & oil mixture. Season with lemon juice.
- Toast bread until golden brown. Spread 1Tbsp of ailoi on each piece of toast, followed by 1-2Tbsp of the tomato tapenade. Can slice each piece of bread into 4 pieces (for easy handling), finish with chives.
