Spanish · Lunch
Grilled Bread with Tomato
Grilled rustic bread rubbed with raw garlic and ripe tomato, finished with olive oil and flaky salt. The bread chars over direct heat until smoky and crisp, then the cut tomato is grated straight onto the surface so its juice and pulp soak into the crumb, a classic Catalan tapa.
$2
8 minsPrep
4 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
285Calories
7.5gProtein
15gFat
32.1gCarbs
5.9gSugar
3.2gFiber
680mgSodium
0mgChol
2.1gSat Fat
350mgPotassium
45mgCalcium
1.8mgIron
0mcgVitamin B12
16mgVitamin C
vegetarian
vegan
low-calorie
mediterranean
all-time-classics
quick-lunch
vegan
low-calorie
Instructions
1
Prep
Halve the tomato crosswise. Halve the garlic clove lengthwise. Set both beside a box grater.
2
Grill
Brush the sourdough slice with olive oil on both sides. Grill on a ridged pan over medium-high heat 1–2 minutes per side until charred and crisp.
3
Grate
Rub the warm toast with the cut garlic clove until pungent. Grate the tomato's cut side directly onto the toast until only skin remains.
4
Finish
Drizzle with olive oil, scatter flaky salt and black pepper over the top, then transfer to a plate and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3 oz43g, 1 slice rustic sourdough bread
- 14 oz200g, 1 medium ripe tomato
- 2 clove2 clove garlic, peeled
- 2 tbsp2 tbsp extra virgin olive oil
- 1/2 tsp1/2 tsp flaky salt
- 2 pinch2 pinch black pepper, freshly ground
