Tomato season is here! And this recipe is a wonderfully simple way to make pantry staples shine. While all spices are special,
has the terroir of Basque country. This rare chile is only grown and cultivated in the Espelette commune in France's Nive Valley. Espelette pepper is similar to a red hatch chile and is traditionally used for fish stews or as a black pepper substitute in dishes. We took sliced ciabatta and smothered the toast in grated heirloom tomatoes, garlic, and olive oil to make a perfect bite. Finish it off with a sprinkle of
and Piment d'Espelette for a pop of flavor.
Piment d'Espelette is one of the appellation d'origine contrôlée (AOC) products which France certifies as having the true terroir of the region. This spice is as genuine as champagne from the Champagne region of France or Roquefort from Roquefort-sur-Soulzon. It doesn't get more time-honored than this!
Piment d'Espelette
Piment d'Espelette
Just a taste of this legendary chile will transport you to the French village of Espelette and its balconies bedecked with drying peppers. The flavor profile of Piment d'Espelette is...
Fleur de Sel
Fleur de Sel
Before finishing salts were fashionable, there was fleur de sel. Traditionally collected off the coast of Brittany, this is the original artisanal table salt.This sea salt is harvest...
Piment d'Espelette is one of the appellation d'origine contrôlée (AOC) products which France certifies as having the true terroir of the region. This spice is as genuine as champagne from the Champagne region of France or Roquefort from Roquefort-sur-Soulzon. It doesn't get more time-honored than this!
