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Grilled Tomato over Cafreal Toast


Summer is here, and along with summer come the best tomatoes in the market. Today's post is about making a simple breakfast toast.

Cafreal is a green paste that is applied over meat (usually chicken) and cooked over the stovetop. The origin of this green paste is from Africa, and via Portuguese, it made its way to India, specifically Goa.

Ingredients

2 slices of sourdough bread

1 Tablespoon unsalted butter

1 summer tomato, such as beef steak, sliced in 1 inch thick pieces

1 Tablespoon olive oil 

1/2 teaspoon black pepper, freshly cracked

1/2 teaspoon Maldon sea salt OR Kosher sea salt

 

Cafreal Paste:

1/3 cup white wine vinegar

1/2 cup cilantro, roughly chopped
1 jalapeno, seeds removed
1 teaspoon sea salt
1 teaspoon white granulated sugar
1 inch piece of ginger
1 inch piece of garlic
1/4 cup white onion, minced
2 Tablespoons olive oil
Instructions
  • Add all ingredients from the 'Cafreal Paste' into a blender or a food processor. Blend for thirty seconds, or until the mixture resembles a puree. Depending on your blender, it may take more time or you may have to scrape the sides and blend it a couple of times. Set aside.
  • Meanwhile, heat a iron skillet over medium heat.
  • When the skillet is hot, melt butter. When the butter has melted, place the sourdough bread on the skillet and apply the melted butter on both sides of the bread by moving the bread pieces around the pan and then flipping the bread pieces and moving them again.
  • Toast the bread pieces for 3-4 minutes on each side. Set aside.
  • Heat a grill pan over medium heat (preferably an indoor grill).
  • Pour oil in the pan, swirl. Place tomato steaks and grill tomato for 2 minutes on each side OR until grill marks appear. Set aside. NOTE: Grilling for a longer duration will result in soggy tomatoes that will be difficult to handle.
  • Apply 1 Tablespoon of cafreal paste on one side of each of the bread pieces.
  • Carefully lift a grilled tomato using a pair of tongs and place over the bread.
  • Sprinkle some Maldon salt and pepper. Serve.