Spanish Tomato Toast
Ingredients
- 2 ripe beefsteak tomatoes
- 2 cloves of garlic peeled and sliced in half
- 8 ½ to 1-inch thick slices of wheat or multigrain crusty loaf bread
- 3 Tbsp good extra virgin olive oil divided
- Flaky sea salt such as fleur de sel
- 8 anchovy fillets optional
Instructions
- All ingredients ready? Let's begin!
- Slice the tomatoes in half through the center. Place a box grater over a shallow bowl. Holding the tomato half by the uncut side with the palm of your hand, grate it over the large holes of the box grater.
- The flesh and juices will run into the bowl and the skin should remain in your hand. Discard the skin. Do this for all 4 halves of the tomatoes. (See Notes and Tips for juicy tomatoes)
- Move the top rack of your oven to about 5 inches below the broiler element. Preheat the broiler to high.
- Slice the bread on a cutting board with a serrated bread knife. Brush or spoon each slice with a small amount of olive oil, approximately 1 ½ tablespoons divided.
- Place the bread, oiled side facing up, on a wire rack that fits inside a rimmed baking sheet.
- Place the pan in the oven and toast the bread until just golden and crispy, approximately 2 ½ minutes. Alternatively, you can place the bread right on the rack of your oven or toaster oven.
- Remove the toast from the oven and place on the cutting board. Rub the toasted side of each slice with garlic until aromatic.
- Place a spoonful of tomato pulp on the toast and spread it out to coat the bread evenly. You don’t need much so the bread stays crispy.
- Drizzle with a little more olive oil. Sprinkle with salt and top with an anchovy fillet, if using.
- Serve immediately.
Nutrition
Calories: 139kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 135mg | Potassium: 290mg | Fiber: 3g | Sugar: 3g | Vitamin A: 711IU | Vitamin C: 12mg | Calcium: 61mg | Iron: 1mg