It’s tomato season! Whether from the farmers market, your local grocer or plucked right off your own backyard vines, fresh tomatoes are versatile and delicious. This month, we’re partnering with Sara Forte of Sprouted Kitchen to share tips, insights and recipes featuring tomatoes.
Pintxos (pronounced “peen-chos”) are essentially small crostinis rubbed with garlic and topped with all sorts of cured meats, cheese, grated tomato (pan con tomate) and other delicious things. They are incredibly popular and nearly ubiquitous in restaurants and bars in the Basque region of northern Spain (consider them tapas’ big brother in the north), and they are easily adaptable for a summer snack.
This recipe recreates the traditional Spanish flavor with the tomato and garlic, while also adding a bit more color by incorporating seasonal summer squash. After rubbing the bread with garlic, the tomatoes step into the limelight: This recipe uses the tomatoes in a fresh salsa with grilled yellow squash to top each toast. The grilled squash and jalapeno give a bit of smokiness and some nice texture to pair with the tomatoes.
You could make this salsa a couple hours in advance, but the texture begins to soften over time – so don’t wait too long. Enjoy the gentle crunch of the tomatoes and the soft squash together along with a nutty manchego cheese. And a glass of Spanish vino.
Live.Love.Lux Tip: When toasting crostini, get that golden crisp every time with Perfect Taste™ Convection in your Electrolux wall oven.