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Grilled Bread with Tomato

Rachel Weill
Yield Makes 6 to 8 servings
Catalans, who consider grilled bread with tomato the ultimate comfort food, often rub both sides of the toast with garlic and tomato and top it with anchovy fillets; another common topping is serrano ham. Prep and Cook Time: about 10 minutes.


  • 12 to 16 thick slices crusty, very coarse-textured bread such as ciabatta
  • 2 to 3 cloves garlic (optional)
  • 4 very ripe, juicy medium tomatoes
  • Extra-virgin olive oil for drizzling on toast
  • Coarse salt

Nutrition Information

  • calories 276
  • caloriesfromfat 59 %
  • protein 7.5 g
  • fat 18 g
  • satfat 1.2 g
  • carbohydrate 39 g
  • fiber 2.5 g
  • sodium 373 mg
  • cholesterol 0.0 mg

How to Make It

  1. Toast the bread slices on a grill, turning once, or in a toaster until golden brown.

  2. Peel garlic, if using, and rub cloves on toast. Cut tomatoes in half crosswise and rub toast with cut side of tomatoes, squeezing gently so that each piece of toast is coated with juice, bits of tomato flesh, and seeds. Drizzle toast with olive oil and sprinkle with salt to taste.

  3. Note: Nutritional analysis is per serving.