Spanish Tomato Bread
A rustic Catalan favorite—grilled ciabatta rubbed with garlic, topped with fresh tomato pulp, and finished with olive oil and basil.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4–6 servings
- Category: Appetizer, Snack
- Method: Broiling
- Cuisine: Spanish, Catalan
- Diet: Vegetarian
Ingredients
1 loaf ciabatta bread
2–3 garlic cloves, peeled
2 medium ripe tomatoes (vine-ripened preferred)
4 tablespoons extra virgin olive oil, plus more for brushing
Sea salt, to taste
Freshly cracked black pepper, to taste
Fresh basil, chopped, for garnish
Instructions
Prepare the Bread:
Slice the ciabatta loaf in half lengthwise, then into bite-sized pieces. Brush the cut sides generously with olive oil. Broil cut-side up for 4–5 minutes, or until golden and slightly charred.
Grate the Tomatoes:
Cut off the tomato tops. Using the largest holes of a box grater, grate the cut sides into a bowl (discard the skins). Transfer pulp to a fine-mesh sieve, gently press out excess liquid, then season with sea salt and black pepper.
Garlic Rub:
While the bread is still warm, rub each piece with a peeled garlic clove for aromatic flavor.
Assemble:
Spoon the seasoned tomato pulp over each piece of garlic-rubbed bread.
Finish & Serve:
Drizzle with extra virgin olive oil and garnish with chopped basil. Serve immediately.
Notes
Use heirloom or vine-ripened tomatoes for the best flavor.
Serve as a tapa, appetizer, or alongside grilled meats or cheeses.
Add anchovies, jamón, or Manchego cheese for a heartier variation.
Find it online: http://elladishes.com/spanish-tomato-bread/
