LCBO Food & Drink Early Summer 2018

PAN CON TOMATE CROSTINI WITH BACON & ARUGULA

One of Catalonia’s greatest gifts to gastron- omy, this Spanish-style bruschetta is easy to make in great quantity to feed a crowd. Be sure to toast the bread well and brush generously with olive oil to keep it from going soggy. Pan con tomate is also excellent topped with cured ham, white anchovies or chopped herbs. 1 large, very ripe tomato, about 10 to 12 oz (300 to 375 g) Kosher or sea salt to taste 4 slices bacon 1 rectangle focaccia, Ace Bakery if available 2 cloves garlic, halved Extra virgin olive oil for brushing 12 baby arugula leaves 1 Core tomato and cut in half horizontally. On large holes of a box grater placed in a mixing bowl, rub cut sides of tomato until you have just skins. Discard skins. Season pulp gener- ously with salt. (Tomato will keep, covered and refrigerated for 1 day. Bring to room tempera- ture before using.) 2 Place bacon in a large nonstick frying pan over medium heat. Cook, turning occasionally, until brown and crisp, about 15 minutes. Drain on paper towel. Cut each strip into 3 pieces. 3 Preheat broiler to high. 4 Cut focaccia crosswise into 6 slices, each ¾ inch (2 cm) thick. (Save rest for another use.) Trim ends and cut each slice in half. Place on foil-lined heavy-duty baking tray. Broil 4 inches (10 cm) from heat until nicely browned, 1 to 2 minutes per side. 5 Rub tops of crostini with cut sides of halved garlic. Brush generously with olive oil. Spoon tomato mixture over crostini. Top each crostini with a bacon piece and an arugula leaf. Makes 12

Whole grain muesli cereal is the perfect way to start your day.

Find recipes, coupons and more at BobsRedMill.com

PAN CON TOMATE CROSTINI WITH ANCHOVIES & BAS I L

PAN CON TOMATE CROSTINI WITH MANCHEGO

Omit bacon and arugula. Top each crostini with 1 basil leaf, or several small basil leaves, and 1 salted anchovy fillet.

Omit bacon and arugula. Top each crostini with a thin slice or two of Manchego. You will need approximately 2 oz (60 g) of Manchego in total.

WHAT TO SERVE Cave Spring Dry Rosé VQA LCBO 295006

$15.95 A refreshing, bone-dry rosé is the perfect food-friendly and versatile wine style. Served chilled, this rosé offers the fresh, lively acidity of a white wine and the light berry fruit of a red, providing a great complement and contrast to the flavours and textures in crostini.

WHAT TO SERVE Cavas Hill 1887 Brut LCBO 370866

WHAT TO SERVE Beronia Tempranillo Rioja LCBO 243055

$13.95

$13.90

FOOD & DRI NK EARLY SUMMER 2018 119