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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A classic Spanish side to any meal, & a well-loved Spanish tapa, from Catalonia, Spain. Pair this simple appetizer with a Spanish red wine to keep diners contentedly waiting for the main course while they enjoy this grilled or broiled garlicky tomato bread. Read more . (Prep Time does not include preheating of broiler or grill.) Ingredients:
rustic, crusty chewy european bread: either 8 slices or a 12 inch long narrow loaf (in the shape of a baguette), fresh or day-old |
olive oil |
2 cloves garlic, halved |
1 large ripe tomato, halved |
kosher or sea salt, & optional pepper |
Directions:
1. Preheat broiler or barbecue grill.
2. If using a baguette-shaped loaf, cut it in half lengthwise.
3. Brush all cut surfaces of bread very lightly with a fruity olive oil.
4. Decide if you want to rub the bread with the cut garlic cloves before or after you have broiled/grilled the bread (or rub bread both before & after). *** If you want to do so before, then rub garlic on all cut surfaces now. You may set bread aside at this point, for up to an hour.
5. If broiling, lay bread on a cookie sheet. Place under broiler until golden, about 1/2-1 minute. Turn bread over for another 1/2 min. or so. Do not allow edges to burn. ~~~~ If grilling, place bread on grill rack, over a medium-hot fire. Grill each side of bread until golden, about 1/2-1 minute per side.
6. When bread is cool enough to handle, rub cut garlic on the top side of bread, if this hasn't been done already.
7. Rub cut side of tomato all over the top of the bread, allowing some of the pulp & juice to flavor & color the bread. It is fine if bits of tomato skin rub onto the bread. Discard the rest of the skin.
8. Drizzle a small amount of olive oil over the top of the bread.
9. Sprinkle the tops with salt, & optionally with freshly ground pepper. If using baguette-shaped loaf, cut the 2 long halves into halves, making 4 servings.
10. Serve immediately.
11. *** METHOD NOTE: In Spain there is much friendly debate as to whether one ought to rub the garlic on before or after toasting the bread. I have tried it both ways, & they are equally delicious. If you want to prep in advance as much as possible, or you simply do not want your fingers smelling of garlic during a dinner party, then rub the garlic on before toasting. If you want the health benefits of garlic, then choose to rub it on after, as heat diminishes garlic's potent health effects. As a matter of fact, I have also rubbed the tomato on before, after, & both before,& after ~ it is all delicious, & thus a matter of individual preference. Know that rubbing after toasting is easier, & will produce more bits (of garlic & tomato) on the bread, because the toasted bread acts like a fine grater.
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