Olive oil, sobrassada and honey on toast

These simple and contrasting Spanish island flavours – local sweet, floral honey and the intensely strong-flavoured sobrassada – is an exquisite combination unique to the Balearics.

Olive oil, sobrassada and honey on toast Credit: Rochelle Eagle

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• ½ loaf light rye bread
• 4 thick slices sobrassada (see Note)
• 1 tbsp floral honey
• olive oil, for drizzling
• caper berries, to serve

Instructions

1. Preheat a grill (broiler) to high.
2. Cut the bread into four thick slices and grill on both sides until lightly toasted. Top each piece with a slice of sobrassada and gently spread to the edges. Return the toast to the grill and cook until the sobrassada has melted.
3. Transfer to plates and drizzle with the honey and oil. Serve with caper berries on the side.

Note

• Sobrassada, a spreadable salami-like paste, can be purchased at delicatessens or online in Australia.

Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.