Tomato, onion and oregano toast recipe | EUROtoday
I name this ladenia smash; ladenia is an oblong olive-oil flatbread, a bit like a focaccia, from the Cycladic island of Kimolos, and historically a jammy tomato and onion topping is baked into the dough. I like it, however after I don’t have time to combine, knead, show and bake bread from scratch, I discover this makes an amazing different. I really like this most at breakfast, but additionally as a snack or as a part of a meze.
Timings
Prep time: 10 minutes
Cook time: half-hour
Serves
4
Ingredients
- 1 purple onion
- 400g cherry tomatoes
- 8 garlic cloves
- olive oil, for drizzling
- 2 tbsp pomegranate molasses
- 1 tsp dried oregano
- 4 slices of focaccia or ciabatta (gluten-free, if wanted)
- a number of sprigs of flat-leaf
- parsley
Method
- Preheat your oven to 220C/200C fan/gasoline mark 7.
- Peel the purple onion and lower into skinny wedges. Place in a roasting tray with the cherry tomatoes.
- Crush the garlic cloves, of their pores and skin, with the aspect of your knife, add to the tray, and drizzle every thing liberally with olive oil.
- Add the pomegranate molasses, sprinkle over the dried oregano and season generously with salt and pepper. Toss every thing collectively properly, shake again out so the substances are in a single layer, and place within the oven. Roast for 25 minutes, till the onions are sticky and charred.
- When the greens are prepared, place a griddle pan on a excessive warmth and char the focaccia or ciabatta slices on one aspect. Place them on a serving board, charred-side up, and squish the garlic cloves on high, then spoon over some juices from the pan.
- Finely chop the parsley, stir it by way of the greens, and spoon the combination on to the toasts.
- Serve immediately.
Greekish: Everyday Recipes with Greek Roots, by Georgina Hayden (Bloomsbury, £26), is out now
https://www.telegraph.co.uk/recipes/0/tomato-onion-and-oregano-toast-recipe/