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Sunday, 28 August 2011

Tomato Bread

Super super simple. This is great as an accompaniment to a meal, on its own, as the base for bruschetta or with an antipasto platter or tapas selection. Use the nicest bread you can get your hands on eg, sour dough, ciabatta, bruschetta bread, baguettes. Also, I find that toasting only one side gives a much more interesting result - crunchy on top but soft everywhere else. This is about as simple as a tapas dish gets.

Version 1 (Traditional)
Slices of nice bread
Ripe tomatoes sliced in half
Garlic cloves whole
Extra virgin olive oil

Grill one side of the bread until just toasted. Rub the cooked side first with the garlic followed by the cut side of the ripe tomato. Season with salt and drizzle with a little extra virgin.

Version 2 (my interpretation)
Slices of nice bread
Oven roasted cherry tomatoes and their oil

Works 2 ways.
  1. Smear some oil on each piece of bread, place under a hot grill. When toasted remove and smear 1 roasted tomato on each. Sweet.
  2. Smear some oil and a roasted tomato on each piece of bread and toast under a grill until cooked. Darker flavour.

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