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Pan con Tomate (lunchy tomato toast)
Ingredients
- 4 thick slices ciabatta
- 3 tablespoons extra virgin olive oil, divided
- 1 garlic clove, halved
- 2 large ripe tomatoes, halved
- Kosher or flakey sea salt
- Freshly ground black pepper
- Toppings such as torn basil and/or oregano, anchovy fillets, crumbled cheese (feta, soft goat cheese, or pecorino would be nice), chili flakes, etc.
Directions
- Preheat your broiler to high.
- Arrange the ciabatta slices on a rimmed baking sheet and drizzle one tablespoon of the olive oil over both sides of the bread. Place the ciabatta under the broiler until golden brown, about one to two minutes, then flip and continue to toast another minute or two or until golden. As soon as the ciabatta is toasted, remove it from the oven and rub the cut piece of garlic onto the hot toast. This will give subtle garlic flavour to the bread and make for some delicious toast. Set aside on two serving plates.
- Using the large holes of your box or cheese grater, grate the cut side of the tomatoes over a bowl. The pulpy flesh of the tomatoes will grate into a fresh tomato sauce leaving the skins behind. Discard the skins.
- Stir a tablespoon of the olive oil into the grated tomatoes and season well with kosher salt and black pepper. Spoon the saucy tomatoes over the toast and garnish with whatever toppings you’d like. Drizzle over the remaining tablespoon of olive oil, season with salt and pepper, if needed, and serve immediately.
