Tomato Bread

August 12, 2014
Summer, Lunch, Grilling, Dinner, Vegetables, Mediterranean, Healthy

Serves: 4 to 8

1 day old baguette
4 cloves garlic, halved
Kosher salt and freshly ground black pepper
2 large ripe beefsteak tomatoes, halved
Extra virgin olive oil
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
Thinly sliced Serrano or prosciutto

1. Preheat the broiler or grill.

2. Cut the baguette into 4 equal pieces crosswise and cut each quarter in half, lengthwise. Place the bread on a baking sheet, cut side up and broil until lightly golden brown, about 1 minute. If grilling, place cut-side down on the grill and grill until slightly charred and golden brown, about 45 seconds. Immediately rub half a garlic clove over the cut side of each piece of bread and season with a bit of salt and pepper.

3. Rub one tomato half over 2 slices of the bread, pressing gently to soak each piece with the tomato juices. Repeat with the remaining tomatoes and bread. Drizzle each piece with olive oil and season with a bit more salt and pepper. Eat as is, sprinkled with some parsley or top with a few slices of ham.