- Rustic bread
- Garlic clove
- Fresh figs (seasonal or rehydrated dried figs)
- Arugula and canons
- Roasted pistachios
- Rebujito de semillas
Toast the slices of bread and lightly brush the garlic clove through the center, drawing a straight line from end to end. just to leave a little flavor.
We spread salmorejo lightly, equally little, or the bread will get wet and lose its toasty and crunchy touch. We can put droplets scattered with a bottle for example. We add a pinch of salt.
Now we add the arugula and the lamb’s lettuce (they sell them already in mixed bags). We put avocado slices on top, the figs and finally we spread the crushed pistachios and some small seeds that we have at home that are not large (as in the photo).
We can decorate by putting a few drops of olive oil on top.
Ideally, take them out while hot. if we see that when preparing them they have cooled, put them on the griddle again for a few seconds.
Yes the toast is small better, if the slice is large, I recommend making 4 oblique cuts and presenting the strips on a plate slightly separated.