We’ve made tomato bread before (and ate a ton of it in Spain), but were re-reminded of how simple and delicious it is during our cooking class this week. So easy, so good.
1 baguette, cut in half lengthwise and then into 8 pieces.
2 ripe tomatoes
4 cloves garlic, halved
Preheat grill. Toast bread on both sides until grill marks appear and it’s crispy.
Remove from grill. Rub each piece of bread with one half of a garlic clove. Cut two tomatoes in half. Rub each piece of bread with tomato so that it gets a layer of pulp (1 used a half of a tomato for two pieces). Drizzle bread with olive oil and season with salt.