Rubbing ripe tomatoes over garlic toast may seem strange. But it's a tradition in Spain, where it's common to find a plate of tomatoes and garlic on the table, waiting for the toast to arrive. The crisp toast almost melts the garlic and the tomatoes, which complement the crunchy kosher salt. Very ripe tomatoes and a hearty, dense bread work best. If firing up the grill to toast the bread seems daunting, you can broil or bake it in the oven.
8 (2-ounce) slices sourdough bread
4 garlic cloves, halved
4 small tomatoes, each cut in half crosswise (about 3/4 pound)
4 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt or sea salt
1/4 teaspoon freshly ground black pepper
How to Make It
Place bread slices on grill rack; grill 2 minutes on each side or until lightly browned. Rub 1 side of each bread slice with 1 garlic clove half and 1 tomato half (tomato pulp will rub off onto bread). Discard tomato peels. Drizzle 1/2 teaspoon olive oil over each bread slice; sprinkle evenly with salt and pepper.
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