Spanish Style Tomato Toast With Garlic And Olive Oil Recipes

PAN CON TOMATE (SPANISH TOMATO TOAST)

Steps:

• Toast the bread in a toaster, skillet or oven.
• Cut tomatoes in half, and grate them using a box grater, discarding the stem and skins. You can also rub the tomatoes directly over the bread (discarding the stems and skins as well) or use an immersion blender to make the tomato mixture (discarding only the stems).
• Place the tomato mixture in a small bowl, add the salt and mix until well combined.
• Rub the raw garlic over the toasted bread. You can make 4 to 8 toasts with one clove. Discard the garlic.
• Spoon tomato mixture over bread, and top with a drizzle of extra virgin olive oil (I added 1/4 to 1/2 tsp or oil per toast, but it's optional) and some chopped fresh parsley (optional).
• Serve immediately. Best when fresh, you can keep the tomato mixture in a sealed container in the fridge for 3 to 4 days.

GARLIC-TOMATO TOAST

Steps:

• Brush 6 slices crusty bread on both sides with olive oil; broil until golden. Rub with a garlic clove and the cut side of a tomato. Sprinkle with kosher salt and drizzle with more olive oil.

SPANISH-STYLE TOMATO TOAST WITH GARLIC AND OLIVE OIL

Steps:

• Whisk anchovies and oil in a small bowl. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate tomatoes (you should have about 1 1/2 cups tomato pulp). Rub halved garlic cloves on one side of hot toasts, then drizzle evenly with anchovy oil. Top with tomato pulp and sprinkle with sea salt. Serve warm.