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.

Serves
4

Preparation

5min

Cooking

10min

Skill level

Easy
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Ingredients

  • ½ loaf light rye bread
  • 4 thick slices sobrassada (see Note)
  • 1 tbsp floral honey
  • olive oil, for drizzling
  • caper berries, to serve

Cook's notes

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.

Instructions

  1. Preheat a grill (broiler) to high.
  2. 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.
  3. Transfer to plates and drizzle with the honey and oil. Serve with caper berries on the side.

 

Note

 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