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Categories:Viewed: 25 - Published at: 7 years ago
Ingredients
- 1 baguette cut in half crosswise, then halved lengthwise
- 1/4 cup extra-virgin olive oil preferably Spanish, plus more for drizzling
- 1 garlic cloves peeled and cut in half
- 2 heirloom tomatoes very ripe
- flaky sea salt such as Maldon
Method
- Heat a grill pan over medium heat. Brush cut side of bread with olive oil. Grill cut-side down until golden brown and grill marks have formed, about 3 minutes. Remove from heat and immediately rub cut side of baguette with the cut side of a piece of garlic.
- Slice tomato in half across the middle (not through the stem) and smash the insides of one half all over a slice of bread by rubbing the cut side of the tomato vigorously on the toast. Repeat with remaining tomato halves and bread. (Note: If the tomato isn't squishy enough to smash on the bread, grate it, discard the skin, and spread the pulp onto the bread instead.)
- To finish, drizzle the toasts with olive oil and top with a sprinkle of sea salt.
