Fried bread with tomatoes and soppressata
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 101, total fat 3 G., saturated fats 1 G., proteins 4 G., carbohydrates 14 G., fiber 1 G., cholesterol 4 mg, sodium 259 mg, sugar 2 G.
Calories 101, total fat 3 G., saturated fats 1 G., proteins 4 G., carbohydrates 14 G., fiber 1 G., cholesterol 4 mg, sodium 259 mg, sugar 2 G.
Just 60 grams of deli meat is enough to make an appetizer for several people, similar to Spanish bread with tomatoes, where toasted slices of white bread are rubbed with tomatoes and then used to make sandwiches with various toppings. For a richer flavor, toast the baguette on an outdoor grill. After rubbing the bread with tomatoes, save the leftover vegetables and make a quick salad with soppressata for sandwiches.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 baguette (about 55 cm), cut in half lengthwise
- 1 tbsp extra-virgin olive oil + extra for greasing
- 60 g thin slices of soppressata
- 1 large clove of garlic, cut in half
- 1 large ripe tomato, halved
- Half a small bunch of mint, leaves chopped
- Half a small bunch of parsley, leaves chopped
- 1 teaspoon red wine vinegar
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Recipes with similar ingredients: baguette, garlic, sopressata, tomatoes, mint, wine vinegar
Cooking the dish according to the recipe:
- Preheat an outdoor grill to medium-high heat. Brush the cut side of each baguette half with olive oil and sprinkle with salt. Grill until grill marks appear, about 5 minutes. Remove from heat and set aside.
- Grill the soppressata until it begins to bubble and curl slightly, 1 to 2 minutes per side.
- Rub the cut side of a garlic half onto the cut sides of toasted bread. Then do the same with the tomato halves, pressing firmly onto the crispy bread until only the tomato skin remains.
- Cut the grilled soppressata and remaining tomatoes into bite-sized pieces and transfer to a medium bowl. Add the mint, parsley, vinegar, remaining olive oil, salt, and toss to combine. Cut each bread half diagonally into 6 equal pieces. Top each piece of grilled bread with the tomato and soppressata salad.
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