METHOD
- Toast the bread until golden and crisp.
- Prepare the tomato mix:
- Slice fresh tomatoes
- Combine with tomato purée, sugar, basil, oregano, and a drizzle of “Lágrima” oil and vinegar
- Reserve the cheese and Janubio salt for final assembly
- Assemble
- Layer the tomato mixture over the toasted bread
- Add thin slices of semi-cured cheese
- Finish with a sprinkle of Janubio salt and a mist of “Lágrima” oil
Allergens:
- Gluten (bread)
- Dairy (cheese)
Chef’s Note:
A tribute to Lanzarote’s terroir—each bite balances the tomato’s acidity, the cheese’s richness, and the mineral depth of volcanic salt. The “Lágrima de Malvasía” (a rare local olive variety) adds a floral, nuanced finish.
Ideal for festival guests seeking authentic Canarian flavors with gourmet simplicity.
RECIPE INFORMATION
This dish celebrates the rich agricultural contrasts of Lanzarote, where volcanic soils and Atlantic breezes create extraordinary flavors. Simple, high-quality ingredients are elevated with delicate touches and Janubio salt.
INGREDIENTS
- Crusty bread
- Ripe tomatoes
- Tomato purée
- Semi-cured local cheese
- Janubio salt (volcanic sea salt)
- Sugar
- “Lágrima de Malvasía” olive oil (premium local variety)
- “Lágrima de Malvasía” vinegar
- Fresh basil
- Oregano
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