19 June, 2011

Rye bread crisps with tomato salsa, pesto and fromage frais

I had this in a café a week or so ago, and it was so damn delicious, I had to attempt to make it myself. My efforts were not in vain! This turned out great and was really easy to make. I'm pretty sure I'll be having this for lunch a few times a month from now on.

I feel I should mention that most of the pesto in the picture went back in the fridge afterwards, I just didn't have any smaller bowls. But everything else was just right.

Rye bread crisps:

This portion feeds one hungry person.

2 slices of rye bread*
1 tbsp rape seed oil
Coarse salt

Heat your oven to 200 degrees C.

Soak the rye bread in water for about ten minutes, then let it drain in a sieve or colander. Place the rye bread in a bowl and use a fork to mash it with the oil  to make a thick dough.

Line a baking tray with baking paper. Use the back of a spoon to make thin circles of dough. I use about a teaspoon of dough for each circle. You can place the circles as close to each other as you want, they don't change size or anything while baking. Sprinkle with salt and bake in a hot oven for 15-20 minutes, or until they go crisp and the edges are blackened slightly. When done, let them cool for just a few minutes before picking them of the baking tray.

*I'm sure there a many types of bread out there that go by the name rye bread, but when I say rye bread, I mean Danish style rye bread, similar to what I believe they call schwartzbrot in Germany. Check out this random picture I found on Google if you don't know what I mean.

Tomato salsa:

Tomato, diced (I used 8 of the plum and cherry variety)
1 small red onion, finely chopped
2 tbsp chopped flat leaf parsley
1 tsp apple cider vinegar

Combine everything in a bowl. Mix. Done.

Serve the rye bread crisps and tomato salsa with fromage frais or similar and a green pesto. Mine was a parsley pesto, but to be honest I can't remember what I put in it, so you'll have to live without that recipe for now :)

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