Recipe by momaphet
This is traditionally eaten for breakfast in Spain, but is similar to Italian bruchetta, which is usually considered and appetizer. So enjoy it any time of the day. If your tomatoes are small, you will want more - if really big, one should do it, this is very flexible.
Top Review by Bonnie G #2
This is one great recipe; so easy and fresh tasting. I did make two slight changes for personal taste, added some chopped fresh basil to the tomatoes and topped with grated parm cheese prior to toasting. The tomatoes were so fresh, served as an appy for company prior to a spaghetti dinner and think it was a bigger hit than the dinner. This is going into my Best of book for this year. Made for Best of 2012 game
- 1 -2 tomatoes, fresh and ripe
- 1 garlic clove, per person
- baguette, slices toasted lightly
- kosher salt
- olive oil
Directions See How It's Made
- Cut tomato in half and, holding the skin side, pulp on the coarse side of a cheese grater. Be sure to catch all the juice.
- To serve place a clove of garlic and a couple of rounds of toast on each plate.
- Rub the clove of garlic on the toast lightly pour oil liberally over the bread followed by spoonfuls of the freshly pulped tomato. Finish with a sprinkling of salt.