Prep 2 mins
Cook 0 mins
This is traditionally eaten for breakfast in Spain, but is similar to Italian bruchetta, which is usually considered and appetizer. So enjoy it any time of the day. If your tomatoes are small, you will want more - if really big, one should do it, this is very flexible.
- Cut tomato in half and, holding the skin side, pulp on the coarse side of a cheese grater. Be sure to catch all the juice.
- To serve place a clove of garlic and a couple of rounds of toast on each plate.
- Rub the clove of garlic on the toast lightly pour oil liberally over the bread followed by spoonfuls of the freshly pulped tomato. Finish with a sprinkling of salt.
This is one great recipe; so easy and fresh tasting. I did make two slight changes for personal taste, added some chopped fresh basil to the tomatoes and topped with grated parm cheese prior to toasting. The tomatoes were so fresh, served as an appy for company prior to a spaghetti dinner and think it was a bigger hit than the dinner. This is going into my Best of book for this year. Made for Best of 2012 game
Wow, I had a tapas party last night and I think this was my favorite of the many that made it on our table - and it was probably the most simple of them all too! I ended up using 5 roma tomatoes because my loaf was huge - even that didn't end up being enough. I also found out last minute my fresh garlic had gone bad so I mixed a bit of chopped garlic I have in my fridge into the tomato. Regardless, this dish was sooo sooo fresh and tasty. I think I like it even better than garlic bread! Thanks so much for sharing.
Very simple and yummy. I have seen this made by rubbing the cut tomato right on the toasted baquette in stead of using a grater. We enjoyed this with a nice glass of sangria (Sangria). This is a nice light snack or lunch. Made for ZWT 5.