Spanish Tapas Toast with Escalivada
The Spanish Tapas Toast with Escalivada encapsulates the spirit of Spanish simplicity and elegance in dining. Discovered during a journey through Spain, it marries the smokey flavor of escalivada, a traditional dish of roasted vegetables, with the saltiness of Serrano ham, all atop a piece of crusty bruschetta bread. This harmony of flavors—smokey, salty, and crisp—offers a delightful taste sensation that speaks volumes of Spain's rich culinary tradition. After experimenting with the recipe back home, the perfect balance of ingredients was achieved, inviting others to experience this Spanish delight. Through sharing this recipe, there is an opportunity to transport the warmth and convivial atmosphere of Spanish tapas dining into homes far and wide, offering a slice of the journey and a taste of Spain’s vibrant culture.
Equipment
- 1 side dish
Ingredients
- Flat-leaf parsley
- Sea salt
- 80 g soft goat's cheese
- 1 slice Serrano ham
- 1/2 jar of Escalivada
- Green olives
- Extra virgin olive oil
- 1 large bruschetta bread
Instructions
- After toasting one side of the bruschetta crust, sprinkle the uncooked side with olive oil.
- Drain the escalivada with a fork.
- Place the whole or doubled olives on top, then sprinkle the goat's cheese on top.
- Put the toast back under the flame.
- Blow the Spicy salami into small pieces and sprinkle them on top.
- Cut into chunks or half and serve hot with a side dish of finely chopped flat-leaf parsley and sea salt pinch.