I know this is a dish that is often eaten for breakfast in Spain. Breakfast, snack, appetizer, dinner - it would be delicious anytime. The simplicity of the dish calls for quality ingredients - we had a great Ciabatta that I sliced and toasted - would love it on the grill, the tomato was ok - this is not the best time of year for fresh tomatoes in the NW, fresh garlic and of course really good evoo - which helped out my tomato . I can't wait to try this again with my home grown tomatoes at the end of summer! Made for "My Food Odyssey" - Andorra
I'm glad I tried this and look forward to trying it again when summer tomatoes are in season. I served it with Albanian Tossed Salad for My Food Odyssey.
Yummy! I bought some really good multigrain bread and used that with this recipe. I love when a simple recipe has a big impact. Lots of flavor from the garlic and tomato. Yummy!
Years ago one of our Catalonian exchange students taught me to make this yummy toast. I had some top quality ingredients on hand, so made this for lunch today. And because I'm a sucker for red onion and anchovies, I added some of both. Yum, yum, yum! Thanks for posting.
YAYYAYAY THis is AMAZING!! I love this sooo much... I have it in my all time favs. If you haven't had this... try it. Use fresh tomatoes and the best olive oil and salt and bread... you'll be in for a MAJOR treat. :D oh yeah... Usually i don't use garlic because the tomatoes are so amazing!
Simple foods are often the best! I made a mini version with a sourdough dinner roll. I cut it in half and put it in the toaster. On the first half, I omitted the garlic and topped it with a little cheddar cheese--good but not great. With the second half I followed the recipe exactly and it was wonderful (though a whole half a garlic clove was a bit overpowering for my tiny dinner roll--good thing I love garlic!). It's like garlic bread enhanced with the sweet taste of tomato. The dinner roll version would be great for appetizers at a party, perhaps topped with an olive. IN the future, I'll experiment with using basil, oregano, and/or anchovy paste (instead of salt). Rather than discarding the tomato shells, I ate them with a bit of salt, pepper and olive oil.
I live in Catalunya, and thought it was a nice surprise to see this recipe here, in Catalan and everything. This is just how they make this here... the garlic is optional, but a nice addition. Try this with some sliced cheese on top (a medium cheddar, perhaps?) or, best of all, a nice handful of good jamón (or proscuttio (sp?)) Simple, light, really yummy!
Made just as directed and this is goooood. Couldn't be easier.
YUM! And so easy.I did add parmesan cheese,But I think they would be just as good without.Thanks Angie.
This is a treat for the taste buds! I did have a homegrown tomato, from my Dad's garden, that was getting past its prime and I did not have the heart to toss it. I used slices off of a French baguette, mushed the garlic and tomato onto them (could not resist leaving bits of the garlic and tomato on the bread) Did the salt and olive oil! Wonderful!!! DH wants more tomorrow night and of course I will join him! Thanks EdsGirlAngie!