Pan Con Tomate

Name: Pan Con Tomate
Ingredients: 1 baguette cut in half crosswise, then halved lengthwise; 1/4 cup extra-virgin olive oil preferably Spanish, plus more for drizzling; 1 garlic cloves peeled and cut in half; 2 heirloom tomatoes very ripe; flaky sea salt such as Maldon

5 ingredients

3 steps

Ingredients

1 baguette cut in half crosswise, then halved lengthwise
1/4 cup extra-virgin olive oil preferably Spanish, plus more for drizzling
1 garlic cloves peeled and cut in half
2 heirloom tomatoes very ripe
flaky sea salt such as Maldon

Directions

1

Heat a grill pan over medium heat. Brush cut side of bread with olive oil. Grill cut-side down until golden brown and grill marks have formed, about 3 minutes. Remove from heat and immediately rub cut side of baguette with the cut side of a piece of garlic.
2

Slice tomato in half across the middle (not through the stem) and smash the insides of one half all over a slice of bread by rubbing the cut side of the tomato vigorously on the toast. Repeat with remaining tomato halves and bread. (Note: If the tomato isn't squishy enough to smash on the bread, grate it, discard the skin, and spread the pulp onto the bread instead.)
3

To finish, drizzle the toasts with olive oil and top with a sprinkle of sea salt.