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tapas.jpgChef Cam Dobranski has recently returned from a trip around southern Spain. The chef and owner of Wine Bar/Brasserie Kensington talks to guest host Frank Rackow about some of the foods he experienced while he was traveling.


Click on Read more below for his tapas recipe.

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Tomato & Toast (this is served for breakfast or a tapas)

2 ripe tomatoes (blanched and skin peeled off)

2 cloves garlic

1/3 cup extra virgin olive oil

Salt & pepper to taste

1. Place all ingredients into a food processor and pulse to consistency you are happy with (coarse or thin)

2. Season to taste with salt & pepper

3. Let sit in cooler to thicken for 2 hours

To serve, toast a bread of your liking (baguette is best) drizzle toast with extra virgin olive oil and spoon tomato onto bread sprinkle with sea salt and serve immediately.

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