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Round a tomato recipe

Autour de la tomate
Preparation time
20 min
Cooking time
5 min

Some history

Tapas owe their name to the Frankish word "tappo", via the Spanish verb "tapar" meaning to close off or cover. Originally a tapa was a slice of bread garnished with cheese or dried meat, used as a lid to cover a glass and keep insects out.


Espuma (foam):

  • 20 tomatoes
  • 1 clove of garlic
  • 1 shallot
  • Salt, pepper
  • 6 gelatine sheets



  • 4 tomatoes
  • 1 clove of garlic
  • 4 black olives
  • 8 basil leaves
  • 1 ball of mozzarella
  • 1 baguette


Prepare the espuma (foam) of tomato consommé :
Mix the tomatoes, garlic, and shallot; add salt and pepper. Strain the mixture in a tea towel to retrieve the tomato liquid. Put the gelatine to soak in cold water.
Heat a quarter of the volume of tomato consommé. Melt the gelatine in it. Mix well and pour it into the syphon.

Prepare tapas:
Cut the bread slices and wipe them with garlic.
Cut the mozzarella and tomatoes into slices and snip some basil. Cut up the olives. Then garnish the tapas and bake for 3 minutes  at 250°C.

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