You have to make this when tomatoes are in season and are extra ripe and juicy. You can serve it with burrata and a side salad for a full meal, or even add sliced salami or prosciutto.
The photo is from Bon Appetit
Ingredients:
1 loaf good quality crusty bread. Sourdough or ciabatta work well
2 garlic cloves, halved lengthwise
2 Tbl. olive oil plus more for serving
4 ripe tomatoes
Flaky sea salt
Fresh basil
Burrata cheese
Instructions:
Slice the bread into 1/4" thick pieces. Rub the garlic all over the surface of each piece of bread, then drizzle with olive oil. Place on a cookie sheet and put under the broiler to toast, or toast them on the grill.
Cut the tomatoes in half. Grate them on a box grater, catching the flesh in a bowl. Discard the skins.
Scoop some of the tomato puree on top of each piece of toast. Let it sit a few minutes so the juices absorb into the bread. Top with some flaky sea salt, a drizzle of olive oil and some sliced basil.
Serve the bread with some fresh burrata. Add a side salad and some salami or prosciutto if you'd like.
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