Smoked Cod Tostas with Tomato Confit | Easy 3-Step Recipe

Ingredients

Smoked Codfish Crumbs

80 g

Ripe tomatoes

4 und

Whole peeled garlic cloves.

2 und

Brown sugar

1 tablespoon

small zucchini

1 pc

Black and white toasted sesame

5 g

Fresh basil

5 g

Slices of fresh bread

150 g

Extra virgin olive oil

10 ml

Salt

1 pinch

Port wine

3 tablespoons

Smoked Codfish Crumbs in sunflower oil_120g

Preparation time: 25 minutes

Rations: 4

Type of dish: Starter/Appetizer

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Preparing homemade tomato confit

Grate three tomatoes and sauté them with two candied garlic, a spoonful of sugar, salt and three spoonfuls of Port until it thickens like a jam. Leave to cool.

Assemble the toasts

Toast four slices of bread until golden brown and crispy. Spread each one with the tomato confit and place very thin slices of smoked cod on top. Add some thin slices of raw zucchini for freshness and contrast.

Decoration

Sprinkle a little sesame on each toast, add some fresh basil leaves and a drizzle of extra virgin olive oil. Adjust salt if necessary.

Plate finish

Place the toasts on a large plate or serving board, leaving some space between them so that they look good and are more appealing to the eye.

Tricks

For irresistible toasts, use an artisan sourdough bread that keeps the crunch better. If you do not have port wine, try a Pedro Ximénez or a sweet wine. And to accompany, nothing better than a fresh white wine or a glass of brut cava.

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