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The Washington Post

Tomato-Nut Crunch

Tomato-Nut Crunch 6.000
Aug 16, 2006

An unusual dessert, perhaps of Sardinian descent, that goes well with aged Pecorino cheese.


Servings: 6
Ingredients
  • 3/4 cup fine bread crumbs
  • 3/4 cup ground pecans or walnuts
  • 1/2 cup vanilla sugar
  • 1/2 to 1 teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 4 large tomatoes, peeled, cored, seeded and cut into 1/4-inch thick slices
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla sugar

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Directions

In a medium bowl, combine the bread crumbs, ground nuts, salt and 1/2 cup of the vanilla sugar. Add the butter and work in, using a fork or your fingertips, until the mixture resembles coarse crumbs. Place a single layer of tomato slices in the prepared baking dish and top with a heavy dusting of the dry mixture. Continue to alternate layers until the ingredients are used, ending with the dry mixture. Bake for 15 minutes or until a loose crust has formed. Use a spoon to cut the crumble into the hot tomatoes. Drizzle with the melted butter and sprinkle with the remaining teaspoon of vanilla sugar. Bake a few minutes more until the sugar has melted. Let cool slightly before serving.


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Recipe Source

Adapted from "World's Best Tomato Recipes: 99 International Favorites for the American Kitchen" (World's Best Publishers, 2006).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 298


% Daily Values*

Total Fat: 19g 29%

Saturated Fat: 6g 30%

Cholesterol: 22mg 7%

Sodium: 298mg 12%

Total Carbohydrates: 31g 10%

Dietary Fiber: 3g 12%

Sugar: n/a

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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