These simple and contrasting Spanish island flavours – local sweet, floral honey and the intensely strong-flavoured sobrassada – is an exquisite combination unique to the Balearics.
- ½ loaf light rye bread
- 4 thick slices sobrassada (see Note)
- 1 tbsp floral honey
- olive oil, for drizzling
- caper berries, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat a grill (broiler) to high.
- Cut the bread into four thick slices and grill on both sides until lightly toasted. Top each piece with a slice of sobrassada and gently spread to the edges. Return the toast to the grill and cook until the sobrassada has melted.
- Transfer to plates and drizzle with the honey and oil. Serve with caper berries on the side.
• Sobrassada, a spreadable salami-like paste, can be purchased at delicatessens or online in Australia.
Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99