If you can toast bread, you can make this delicious garlicky, tomatoey treat!
This is the perfect recipe for using up some of those tomatoes that have sat on the counter a little too long and are starting to feel a little squishy.
All you need is bread, garlic, tomatoes, kosher salt and some olive oil. Who knew such simple ingredients could result in such deliciousness? Even those non-tomato lovers out there will fall for this.
You need to start with a good baguette. I like to slice mine diagonally to get more surface area for rubbing the garlic and tomatoes on. The sturdier the better. You want to be able to rub the garlic clove across it without ripping it to shreds.
Then you want to toast it to get a nice brown crusty surface. I use the toaster, but a grill or grill pan, toaster oven or broiler will also work.
The broiler and I are not BFF’s. I think it has it out for me because everything I put in ends up black and stinking up the whole house.
The bread looks lovely with grill marks on it. Just be sure to brush it with some oil before putting on the grates.
When the slices are nice and toasty, rub the pieces with a clove of garlic. I rub both sides with garlic because I like it strong, but it is a little pungent. If you like a milder flavor, just rub it on one side.
After you get the bread nice and garlicky, cut your tomato in half. You want to use the ripest, juiciest tomatoes for this toast. Rub the cut side of the tomato against the bread, squeezing out as much of the pulp as possible. You will be left with the shell of a tomato. You can toss it out, or do like I do and drizzle it with some olive oil and salt and eat it along side the bread. One whole tomato will cover two slices of bread.
Then you sprinkle on some coarse salt, add a drizzle of olive oil and that’s all there is to it. This is one of those times when you want to use your best quality olive oil. And if you are really a garlic lover, use a garlic olive oil like this one.
You have the crispy, chewy crust contrasted with the moist, tomatoey interior. It is truly fantastic, and can be ready in just ten minutes! Pour yourself a glass of Spanish red and enjoy!
- 1 Baguette
- Garlic Clove, peeled
- Kosher Salt
- Olive oil
- Cut the baguette into diagonal slices to get a large surface area. If you are putting them into the toaster use that width to determine the thickness of the slice. Use your preferred method to turn the slices a nice golden brown.
- Rub the toasted bread with a peeled garlic clove. One side of the bread for a mild garlic taste, both sides for a stronger flavor. One garlic clove should cover 6-8 slices of bread.
- Cut a soft, juicy tomato in half. Rub the cut side of the tomato over the toasted bread, squeezing the seeds and juice onto the toast. One tomato should cover two slices of bread. Discard the tomato shell or drizzle with some olive oil and salt and eat alongside the bread.
- Sprinkle the toast with some kosher salt and drizzle with olive oil.
- This recipe can be adjusted to make as many pieces as you like. Two pieces is a meal for me.
- I like to cut the slices on the diagonal to get the most surface area for rubbing.
- You want to use a sturdy baguette that can withstand being rubbed with a garlic clove without being shredded. I like to use a sourdough baguette.
- One garlic clove will cover approximately 6-8 slices of bread.
- Use your juiciest, ripest tomatoes to get the most guts squeezed out onto the bread.
- The leftover tomato shell can be discarded or eaten alongside the bread.
- Use the best quality olive oil you have. It makes a difference.
As always, thanks for stopping by, and please visit often.