{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
Toasted Tomato and Olive Oil Crouton

(A lunch for one)

2 good slices of white farmhouse bread
4 Tablespoons Olive oil
4 ripe vine tomatoes
Salt, Black pepper, sugar and Balsamic Vinegar.

Delicious, yet so simple it is embarrassing.

Paint one side of the bread with a table spoon of oil and fry gently in a hot pan until golden.Paint the other sides, turn over and fry these until also golden.
Light the grill.
Slice the tomatoes and layer on the pieces of fried bread.
Season liberally with the salt and black pepper, sprinkle over a little sugar and some vinegar.
Slip these still in the pan under the grill and grill until the tomatoes are flecked with brown and melting into the bread.
Eat while still hot with a knife and fork.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef