A little finely chopped Black Biquinho turns simple tomato toast into a pepper tasting.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 1 tsp finely chopped Black Biquinho, plus more to taste
- 300 g ripe tomatoes, diced
- 8 baguette slices
- 1 tbsp olive oil
- 1 tsp red wine vinegar
- 4 basil leaves, torn
- 1/4 tsp salt
Method
- Toss tomatoes with salt and drain in a sieve for 5 minutes.
- Toast baguette slices. Mix drained tomatoes with oil, vinegar, basil and the measured pepper.
- Taste the topping with bread before increasing pepper. Spoon onto toasts just before serving.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
This is not a shelf-stable preserve or a tested canning recipe. Keep sauces, pesto and vegetables with oil refrigerated; do not store them at room temperature.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Biquinho Whipped Feta with Lemon and Parsley
- Zebrange Mango Salsa for Black Bean Tacos
- Roasted Habanada and White Bean Dip
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
