Tomato Bread | PCC Natural Markets

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Tomato Bread

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This bread is served in the recipe for Summer Scallops with Corn Soup.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


Preheat the broiler. Place a rack in the top third of the oven. Slice the baguette into eight 1-inch-thick slices. (Freeze the remaining baguette for another day.) Brush each slice with some olive oil.

Spread the slices on a baking sheet and broil the bread until it is lightly brown on one side, 1 to 2 minutes (keep a close eye on it!). Remove from the oven and, using a fork, press the diced tomato onto the browned sides of the bread slices. Sprinkle each with a little sea salt.

If serving with Summer Scallops with Corn Soup, reserve the 1/4-inch tomato slices for when you assemble the dish.

Recipe by Becky Selengut, PCC Cooks instructor

Source: Demonstrated at the 2011 Taste PCC event

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