Baguette with ham and tomato concassée

Name: Baguette with ham and tomato concassée
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 large tomato (130-150 g); 1-2 stem(s) flat leaf parsley; 1-2 stem(s) Sage; 1 shallot (or 1/2 small onion); 2 TEASPOONS white balsamic vinegar; 1 TEASPOON Olive oil; 7-10 Tbsp black pepper; 7-10 Tbsp Salt; 8 discs (approx. 100 g) Baguette; 25 g Butter or margarine; 8 discs (approx. 80 g) Parma ham

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 large tomato (130-150 g)
1-2 stem(s) flat leaf parsley
1-2 stem(s) Sage
1 shallot (or 1/2 small onion)
2 TEASPOONS white balsamic vinegar
1 TEASPOON Olive oil
7-10 Tbsp black pepper
7-10 Tbsp Salt
8 discs (approx. 100 g) Baguette
25 g Butter or margarine
8 discs (approx. 80 g) Parma ham

Directions

1
Wash the tomato, dab dry, cut in half and remove the seeds. Cut tomato halves into fine cubes. Wash the parsley and sage, dab dry and put something aside for garnishing. Cut 4 parsley and 4 sage leaves into thin strips. Peel and finely dice the shallot.
2
Mix tomato, shallot, herbs, vinegar and oil in a bowl. Season with pepper and a little salt. Spread the baguette slices with fat and cover each with a slice of ham. Put 1 teaspoon of tomatoes on each slice and serve garnished with sage and parsley