Prep 10 mins
Cook 20 mins
My sister shared this recipe with me that she got when she visited Spain. She said this is WONDERFUL and they serve it everywhere there! Can't wait to try to it, hope you try it soon, too!
- Preheat oven to 400°F
- Place tomatoes, garlic, salt, lemon rind, and brown sugar in a small pan.
- Cover and cook gently for 5 minutes until the tomatoes have released their juices. Split the loaf in half horizontally, then cut each half width ways into 2-3 pieces, so that you have 4-6 flat pieces.
- Bake on a baking sheet for 5-8 minutes until hot, crisp, and golden brown.
- While the bread is baking, stir the lemon juice and olive oil into the tomato mixture. Cook 8 minutes more, until the mixture is thick and pulpy.
- Spread the tomato mixture onto the hot bread, sprinkle with fresh ground pepper, and serve at once in a basket or on a platter.
This was pretty good, a nice way to eat the bread :) Unfortunatly we do not have the best tomatoes here yet so i'm sure it would have been even better with good tomatoes :)
This was great tasting, but very similar to Italian bruschetta. It's a good alternative depending on your main course. I didn't have any Ciabatta so used some homemade French bread that needed using up. The juice from the tomatoes livened the bread tremendously. Made this for ZWT5
Mmmm, this was wonderful and so easy to make! I made Ciabatta to use as the bread, and that was a good choice. I added a pinch of dried chilies and served this with ripe olives - what a great lunch! Use ripe tomatoes for this - the juiciness is divine! Thanks, Kel! Made for ZWT5.