Recipe by EdsGirlAngie
From "Zingerman's Guide to Good Eating" (a cookbook I HIGHLY recommend), this is an absolutely delicious Catalan garlic toast soaked with tomato juices and drizzled with olive oil and sea salt! It can be topped with chopped olives, capers, anchovies or serrano ham and is incredibly wonderful when the bread is grilled and a good olive oil is used. And, this is a good way to use up fresh tomatoes that are getting a little past their prime.
Top Review by momaphet
I know this is a dish that is often eaten for breakfast in Spain. Breakfast, snack, appetizer, dinner - it would be delicious anytime. The simplicity of the dish calls for quality ingredients - we had a great Ciabatta that I sliced and toasted - would love it on the grill, the tomato was ok - this is not the best time of year for fresh tomatoes in the NW, fresh garlic and of course really good evoo - which helped out my tomato . I can't wait to try this again with my home grown tomatoes at the end of summer! Made for "My Food Odyssey" - Andorra
- 4 slices thick good crusty Italian bread or 4 slices French bread
- 1 tomatoes, halved
- 1 clove garlic, halved
- olive oil, to taste
- sea salt
- Grill or toast bread slices.
- Rub grilled bread with garlic halves, then rub tomato halves into bread; really mash them on there- the idea here is to soak the bread tops with the tomato juices.
- Discard tomatoes.
- Drizzle bread with good olive oil to taste, then sprinkle with some sea salt.
- Serve hot.
- Now you're in heaven!