Crispy toasted ciabatta enriched with the deep umami flavour of Garlumami, topped with a blackened tomato salsa featuring sun-dried tomatoes. An ideal appetizer or sharing snack.
Preparation time: ~1 h 20 min
Active time: ~20–25 min
Servings: 4
Ingredients:
● 1 ciabatta
● 100 g meaty tomatoes
● 30–40 g sun-dried tomatoes
● 15 g parsley
● Salt
● Garlumami (for spreading)
Instructions:
- Slice the tomatoes, pat them dry with paper towels. Season with salt on both sides.
Heat a pan over high heat. Add the tomatoes and cook until deeply charred on both sides, about 3 min per side. Remove from the pan, let cool slightly, then chop. - Finely dice the sun-dried tomatoes and finely chop the parsley.
- Combine the blackened tomatoes and sun-dried tomatoes. Salt to taste.
- Let the mixture rest for at least 1 hour to allow the flavours to develop.
- Slice the ciabatta and toast until golden and crispy.
- Spread Garlumami on the warm ciabatta slices, top with the tomato salsa and garnish with parsley.
Serving suggestion:
Best served fresh. Pairs well with a light wine or sparkling drink.