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Pan con Tomate

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Servings: 4
Ingredients Method

Ingredients
  

  • 4 slices rustic bread (about ½-inch thick — sourdough, country bread, or ciabatta)
  • 2 ripe medium tomatoes (about 8 oz / 225 g total)
  • 2–3 tbsp extra virgin olive oil
  • 1 peeled garlic clove
  • 1/2 tspn salt

Method
 

  1. Toast 4 slices of rustic bread in a toaster, grill pan, or oven until golden and crisp.
  2. While still warm, lightly rub each slice with the peeled garlic clove to infuse flavor.
  3. Cut 2 tomatoes in half horizontally. Grate the cut sides over a bowl using the large holes of a box grater, discarding the skins.
  4. Spoon the tomato pulp evenly over each slice of bread.
  5. Drizzle generously with 2–3 tbsp olive oil, sprinkle with sea salt, and serve immediately.