Makes eight to 10 toasts
Prep time: 10 minutes at home, five minutes at camp
Cook time: five to 10 minutes
Ingredients
For the Paste
- 2 small lemons
- 1 small lime
- 3 jalapeños, stemmed and seeded
- 2 tsp. sea salt
For the Toast
- 1 baguette or bread of choice, halved lengthwise and cut into 4- to 6-inch pieces
- 1 clove garlic, halved
- 4 tbs. extra-virgin olive oil
- 2 large ripe tomatoes, sliced
Directions
At Home
- Prepare the jalapeño paste: With a vegetable peeler, peel sections of lemon and lime peel.
- In the bowl of a food processor fitted with a metal blade attachment, place the peels, jalapeños, and salt.
- Process until a paste is formed.
- Spoon into an airtight container and keep chilled until ready to use.
At Camp
- Place a grate over the campfire and adjust the fire so there are medium flames licking the underside of the grate.
- Toast the baguette pieces on the grate. Remove from the fire and rub the cut side of each toast with the cut side of a clove of garlic.
- Drizzle with oil, then spread a thin layer of the jalapeño paste. Top with sliced tomatoes.
- Serve immediately.
This Post Has 0 Comments