Tostada De Sobrasada Recipe

Preheat and prepare bread

Preheat oven to 230°C (450°F) or set a skillet/grill pan on medium-high heat. Slice the Pan de cristal into 1–1.5 cm (1/2 inch) thick slices, cutting across the loaf to create oval toasts.

Brush both sides of each slice lightly with the extra-virgin olive oil (about ½ teaspoon per slice). Sprinkle the cut sides with a light pinch of sea salt flakes.

Toast the bread slices on a baking sheet in the preheated oven for 5–8 minutes, turning once, until edges are crisp and the crumb is slightly blistered. Alternatively, toast in a hot skillet 2–3 minutes per side until deeply golden and crisp. Remove and keep warm.

Bring the sobrasada to room temperature so it becomes easily spreadable (about 20–30 minutes if chilled). Use a spoon or small spatula to stir the sobrasada in its casing (if present) until smooth.

In a small bowl, mix the sobrasada with the smoked paprika and freshly ground black pepper until evenly combined. Taste and adjust paprika/pepper if desired.

Using a butter knife or small spatula, spread about 2 tablespoons (≈25–30 g) of the sobrasada mixture onto each toasted bread slice, creating an even layer. If you prefer a thinner spread, use less; for a richer bite, add more.

Make the Roquito hot honey: in a small saucepan over low heat combine the mild honey, Aleppo or red pepper flakes and the red pepper oil (if using). Warm gently for 3–4 minutes — do not boil — to infuse the honey with heat and loosen its texture so it’s pourable. Remove from heat and let rest 5 minutes. Taste and increase flakes if you want more heat. If using jarred Roquito peppers, reserve a few for garnish and roughly chop the rest (discard excess pickling liquid).

Top each sobrasada-spread toast with 1 whole Roquito pepper or 1–2 slices of a chopped Roquito, pressing slightly so it adheres. Drizzle about 1 teaspoon of the hot honey over each tartine (adjust to taste).

Finish each tostada with a light drizzle (about ¼ teaspoon) of finishing olive oil and scatter a small pinch of parsley or microgreens over the top for freshness. If desired, finish with an extra pinch of sea salt flakes or a quick crack of black pepper.