Recette Nids de Pâques aux tomates Tomatrio, bocconcinis et micropousses
A sunny, simple bite to brighten any brunch.
Perfect as an appetizer or a Mother’s Day tapas dish, this Pan con Tomate–inspired recipe brings together the natural sweetness of greenhouse-grown tomatoes, crisp golden bread, and a touch of garlic and citrusy salt. A delicious local twist on a Mediterranean classic.
Ingrédients
- 1 pack of SAVOURA Saladio tomatoes (approx. 907 g)
- 1 tbsp olive oil (we used a butter-infused version)
- 1 ciabatta loaf, sliced lengthwise, then into thirds (or as desired)
- 1 garlic clove, halved
- Lemon-parsley salt, to taste
- Cracked black pepper, to taste
- A bit of olive oil for pan-toasting (butter-flavored or your choice)
Préparation
- Prepare the tomatoes: Grate the flesh of the Saladio tomatoes into a bowl (discard the skins). Add olive oil and a pinch of lemon-parsley salt, then mix well.
- Toast the bread: Slice the ciabatta as you like. In a hot pan, toast each piece with a little olive oil until golden and crisp. Remove from heat and rub with the cut side of the garlic clove.
- Assemble the tartines: Generously spoon the tomato mixture onto each slice, drizzle with olive oil, and finish with a sprinkle of lemon-parsley salt and cracked pepper.
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