Catalan Tomato Toasts
Description
(makes 12 serves)
This extremely simple starter is perfect to serve at a barbecue when tomatoes are at their peak. Enter into the spirit of the occasion by encouraging DIY from your guests.
INGREDIENTS
3 cloves garlic 1/2 tsp flaky sea salt 30ml (2 tbsp) extra virgin olive oil 1/2-1 sourdough loaf (cut into 1cm thick slices) |
1 kg {12) tomatoes (very ripe and halved widthways) flaky sea salt & freshly ground black pepper extra virgin olive oil |
METHOD
- Crush garlic with first measure of salt. Do this in mortar with a pestle, or by placing garlic and salt on a chopping board and squashing with a chef’s knife laid flat to the board. Leave in mortar or place in a bowl, and slowly add oil, mixing to combine.
- Preheat char grill or barbecue to hot.
- Place bread slices on char grill or barbecue, and toast both sides until golden brown.
- Working quickly so toast remains warm rub both sides of toast with tomatoes, squeezing tomato halves slightly as you rub, leaving seeds and juice on the toast.
- Drizzle or spread both sides of toast with garlic oil mixture and sprinkle top side with salt and pepper. Serve immediately offering additional extra virgin olive oil.