April 7, 2007

Quick Hors d'Oeuvres

Toasted baguette with smoked Tenerife cheese, Iberico ham and quince paste

French bread cut into 6mm thick slices

Smoked Tenerife goat cheese

Iberico Spanish cured ham slices

Quince paste

Olive oil

Lightly toast as many slices of French bread as you want. Sprinkle a little olive oil on the toasted bread. Top with the ham and a few thin slices of Tenerife goat cheese and a small piece of quince paste. Melt the cheese under the broiler and serve immediately.

Tomato Water Bread (right)

2 Tomatoes

2 Tbsp extra virgin olive oil

1/4 garlic clove finely chopped

1 tsp of sherry vinegar

1/2 tsp chopped Italian parsley

Salt

Fresh ground pepper

Slice tomatoes in half and scoop out all the seeds into a strainer set in a bowl (reserve tomatoes for another use). Push the seeds and pulp around the strainer with a spoon to extract all the juice. Add vinegar and salt to the tomato water, then whisk in the olive oil and garlic. Sprinkle in parsley and spoon over slices of a good French crusty loaf. This also makes a beautiful sauce for Sea Scallops or any kind of fish.


2 comments:

Rose said...

Looks yammy... I'd love to try. By the way, I was wondering that when you save tomatoes after making tomato water by strainer, how do you use these tomatoes which you reseved for another use? I just ate with salt before I did. Do you have any idea?

The O.G. said...

You could do a lot, mix with some mozzarella cheese and some olive oil salt and pepper, saute with some garlic and olive oil add a taka tsume togarashi and use as a pasta sauce and on and on.