Kumato® jam, melted Zamorano cheese, shrimp and spicy garlic bread - El Rincón de Antonio
Starters and salads

 

Ingredients (4 servings)

For the jam:

  • Kumato® tomatoes
  • sugar
  • Olive oil
  • Thyme, rosemary, bay leaf, mint, garlic

For the melted cheese:

  • 250 g Zamorano cheese
  • 50 g fresh goat's cheese
  • 100 g Gaza sheep's milk

For the spicy garlic bread:

  • 100 g lechuguino bread
  • 200 ml sheep's milk
  • Olive oil for frying
  • Spices: shiso, white sesame, samsho black sesame, seaweed, szechuan pepper, chilli pepper

For the prawns:

  • Prawns (8 per person)
  • Sunflower oil for preserving

Method 

  1. Soak the Kumato® tomatoes in olive oil with the aromatic herbs and garlic, and slow roast in the oven at 60 ºC.
  2. Remove tomatoes from the oven, peel and quarter.
  3. Place on a tray, sprinkle with a little sugar and return to the oven for 50 minutes at 50 ºC.
  4. Mix the juice released by the tomato and sugar in the oven with a little olive oil from the jam and set aside.
  5. Boil the milk, put it in the Thermomix together with the chopped cheeses at speed 6, temperature 70º, for 10-12 minutes until you obtain a homogeneous cream.
  6. Allow to cool and then refrigerate.
  7. Soak the bread in the milk, drain and dehydrate.
  8. Fry the bread in olive oil and when it is cold, mash it with the spices.
  9. Blanch the prawns, peel and preserve in sunflower oil.

Stand out with  original serving ideas

En plato hondo disponer el pan de especias, la crema de queso y sobre esta el confitado de tomate Kumato® cortado en cuartos. Colocar las gambas. Decorar con germinados y aliñar levemente todo ello con el jugo del tomate con aceite que habíamos reservado.