Pantumaca (Tomato Bread)

Featured in the Honolulu Star-Advertiser on May 13, 2015.

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Ingredients:

Pantumaca (Tomato Bread)

  • 5 tablespoons high quality olive oil, divided
  • 2 cloves garlic, grated
  • Pinch of red pepper flakes
  • 4 ripe Roma tomatoes, chopped
  • Salt to taste
  • 16 ounce loaf ciabatta bread, sliced lengthwise in half and toasted
  • 8 thin slices (about 4 ounces) prosciutto
  • 1 tablespoon chopped Italian parsley

Directions:

In a large sauté pan, over medium, heat 3 tablespoons oil. Sauté garlic and red pepper flakes until garlic is fragrant. Add tomatoes and cook until mixture is thick and pulpy, about 12-15 minutes. Slice bread into 8 large pieces, top each slice with tomato, 1 piece of prosciutto and garnish with parsley. Drizzle with remaining oil and serve immediately. Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
250 calories, 11 g fat, 2 g saturated fat, 15 mg cholesterol, 650 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g sugar, 9 g protein

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