Fresh Tomato Toasts with KATZ Zinfandel Vinegar Glaze
5 min
10-15 min
6-8
Starter/Side
Napa, California
A simple and tasty late summer, early fall treat when your tomatoes in the garden are fully ripe and begging to be harvested, or your local Farmer's Market is bursting at the seams! This is my take on the traditional Spanish tapas dish, Pan Con Tomate, where the quality and simplicity of the ingredients are its virtue. The addition of a drizzle of the KATZ Late Harvest Zinfandel Glaze before serving brightens up the clear, fresh tomato flavors that dominate the dish. You certainly could add some fresh parsley or tarragon, or add some slices of Serrano ham – the Spanish version of Prosciutto - but I think it is best served as a humble dish to show off its pure fresh tomato roots. Don’t forget the KATZ Organic California Fennel Pollen as it really makes the finished dish bright and zesty.
Ingredients
For the Tomato Toasts
- 2 large Beefsteak tomatoes (this variety works best but use whatever you have in the garden)
- Sea salt and black pepper to taste
- 1 Ciabatta style loaf, slit in half horizontally and cut into 1-½-inch slices (you can certainly substitute with baguette, or other fresh rustic bread)
- 1 to 2 garlic cloves, peeled and split
- KATZ Fleur de Sel
- KATZ Chef’s Pick Extra Virgin Olive Oil
- 2 to 3 tablespoon of KATZ Late Harvest Zinfandel Glaze
- 1 teaspoon KATZ Organic California Fennel Pollen (coming soon!)
For the KATZ Late Harvest Zinfandel Glaze
- 1 cup of KATZ Late Harvest Zinfandel Vinegar
- 1 tablespoon of KATZ Honey
Directions
Step 1
Split tomatoes in half horizontally. Place a box grater into a large bowl and rub the cut faces of the tomatoes over the large holes (carefully, watch your knuckles!) using the flattened palm of your hand. The flesh should be grated off and the tomato skin left in your hand to discard! Season tomatoes with a sprinkle of sea salt and freshly ground pepper.
Step 2
For the Zinfandel Glaze…reduce 1 cup of KATZ Late Harvest Zinfandel Vinegar in a small saucepan over medium heat. Reduce by at least half as you should begin to see some bubbles around the edges. Turn off the heat and swirl in a tablespoon of KATZ honey while still warm but off the heat. Set aside to cool.
Step 3
Either grill or toast the bread slices then top with a drizzle of KATZ Chef's Pick Extra Virgin Olive Oil. Toast on a sheet pan, about 5 minutes or until crisp, and remove from the oven.
Step 4
Rub the top of the toasts with the cut garlic clove(s), spoon over the tomatoes and drizzle a little Zinfandel Vinegar Glaze on each.
Step 5
Finish with a little KATZ Fleur de Sel, California Fennel Pollen and more Extra Virgin Olive Oil…serve immediately.
Enjoy!