- Sourdough bread
- A few bunches sun-ripened vine tomatoes
- Flavoured Oil:
- 3 whole garlic cloves, skin on
- cup olive oil
- 1 tsp Rosemary leaves, bruised
- NoMU Just Salt
- NoMU Just Pepper
Charred Bread with Flavoured Oil and Squashed Vine Tomatoes
To make the flavoured oil, smash the garlic cloves using the heel of your hand or the back of a knife. This breaks the clove open to release the flavour. Place the cloves into the oil and add the salt, rosemary and pepper. Heat the oil in the microwave for about 15 seconds. The heat allows the flavours of the garlic and the rosemary to be infused into the oil. Serve with a small pastry brush or make your own herb brush tied with string.
Char slices of sourdough bread over the coals on both sides and brush with the flavoured oil while it is still warm. Serve with ripe, juicy, vine tomatoes, Baba Ganoush and drinks.
Serves: 6 as a starter or as a snack with drinks.
TIP: This makes a really delicious interactive, relaxed starter. You can add other favourites like parma ham and a mature hard cheese like parmigiano, manchego or cheddar.
Wine suggestions
I've had this before at the NoMU residence and it really is wood charred. Especially if Tracy is in the kitchen preparing the paella and Paul finds himself chasing after the little one, leaving the bread to its own devices of the grill! A seriously tantalising dish, the tomatoes were served, quite
literally, ON the vine (I mean, really-who HAS these kind of alternatives in their fridge? Hmm, I must have some vine ripened tomatoes somewhere...oh, here they are!). We had shaved parmesan with this dish the last time I had it and, more importantly, I think we were on our third Jack Black Beer, at the time. Highly recommended - but please, make sure you're on your third.
