Our 3 Favourite Sourdough Toppings
Sourdough love in the time of Corona. These recipes are for lazy dinners, active breakfasts for that mezze, tapas, pintxos parties, or simple get-togethers with wine.
1.Roasted Eggplant on Sourdough
Summary
Feeds 1-2 people
Prep & Cook time 40 mins
Long Description
We aim at a balanced bite with our recipes. Balance means that our dshould complement some sweet, fat with some acid, earthiness can be offset with heat and on and on. There are few chefs out there with fantastic game plans, and we recommend Samin Nosrat's salt, fat, acid, heat this time to create your directions for each recipe. The aim is always to have a balanced and layered bite to feel alive.
We start with the base toasted sourdough. Our base is warm, a touch of sour with earthy aromas. We double down on earthy with the smoky taste of the roasted eggplants. We then build the taste balance on them. Pinch of sumac gives a sour taste to balance the earthiness. A pinch of Crushed red pepper brings the hotness to bring some play into your bite.
We topped it off with sesame for looks but also gave texture another dimension.
Colive oil taste is a combination of artichoke, peas, and fresh grass. It evenly transmits the combined flavors.
The crunchy bread and soft eggplant chunks balance the texture of your bite.
Colive oil balances the sourness of pomegranate molasses and sumac, the red pepper offsets the earthiness of the eggplants.
Ingredients
- Five tablespoons of Colive oil for roasting and finishing
- Three pieces of sourdough bread
- One large eggplant
- 1/2 teaspoon Sumac
- A touch of honey (if you would like)
- Pinch of coarsely ground red pepper
- Pinch of Sesame
- One teaspoon of pomegranate molasses
- Three cloves of garlic
- Salt to taste
- Freshly ground pepper to taste
Method
-
Roasting Eggplant
- Preheat the oven to 220 C.
- Wash the aubergines and cut them in half lengthways. Place on a baking tray or in a baking dish, skin side down.
- Tuck the garlic pieces into the eggplant with few slits.
- Drizzle aubergines with olive oil and sprinkle with salt and pepper.
- Bake in preheated oven for about 30 minutes.
- Halfway through roasting, baste again with olive oil.
- Scoop the flesh out of the skins and cut the flesh into chunks. Chunk size is to your preference, but we prefer around half a thumb (3-4 cm) per piece.
- Toast the sourdough bread slices
- Spread the eggplant chunks
- Sprinkle sumac, coarse red pepper to taste
- Pinch of sesame
- Drizzle Colive oil to taste
- Enjoy!
2.Tahini and Dates on Sourdough
Summary
Sourdough love at the time of CoVid-19. This recipe is layered with sweetness, earthiness, and zest. It is a team favorite.
Feeds 1-2 people
Prep & Cook time 10 mins
Ingredients
- 3 Sourdough slices
- 1/2 lemon
- A pinch of wild thyme (a.k.a Za'atar)
- Two tablespoons of tahini
- 5 Dates
Method
- Toast the sourdough bread slices
- Pour two teaspoons of tahini in a small bowl, squeeze half a lemon in the bowl (you can put more if you want a more acidic, or in other words, "cut" oily taste from tahini, top up with one tablespoon of water to give it a little liquidity. Stir till tahini gets a light homogenous texture
- Pour and spread the tahini mix on the bread with a teaspoon.
- Slice dates in half and remove the pits. Place the dates on the tahini.
- Grate some lemon zest, we grated the skin of one whole lemon for this, and that was enough.
- Pinch za'atar to taste; we recommended half a teaspoon.
- Salt to taste
- Drizzle Colive oil to taste; we recommend a tablespoon to drizzle.
- Enjoy!
3. Avocado + Quail eggs on sourdough
Summary
Sourdough love at the time of CoVid-19. This recipe is a classic with a small twist. We use quail eggs rather than chicken eggs, which packs a more concentrated taste punch with a sprinkle of coarse hot red pepper to bring it home.
Feeds 1-2 people
Prep & Cook time 20 mins
Ingredients
- 3 Sourdough slices
- One whole avocado
- One tablespoon of Colive Oil
- Three quail eggs
- A pinch of coarse red pepper
Method
- Toast the sourdough bread slices
- Mash one avocado, you can add a little lemon and olive oil to taste
- Spread the avocado mash on the toasted slices
- Poach the quail eggs according to how liquidy you want them the yolk. Slice the eggs on the avocado mash
- Sprinkle a pinch of coarse red pepper
- Salt to taste
Recent Posts
Lemon Almond Pesto with Conza Sourdough Crunchy Breadcrumbs
Yellow pesto is as nutty as basil pesto but sweeter and more aromatic thanks to lemon peel. Inspired by Sicily, we discovered that blending lemon peel, parmesan, almonds, olive oil, and sea salt combines into a delicious paste that adds rich flavor to any pasta. We used Conza Conza Sourdough Crunch and CoLive EVOO for an enhanced finish!
Falafel Tacos with Olive Oil Sauce
In this fusion dish, classic Middle Eastern falafels are tucked into a soft corn tortilla and topped with a tangy olive oil sauce drizzle. The sauce is made by whisking together olive oil, lemon juice, garlic, and a pinch of sea salt. This dish is a delicious twist on traditional tacos and is sure to impress.
