Catalan Tomato Bread Food

CATALAN TOMATO BREAD

Catalan Tomato Bread image

Make and share this Catalan Tomato Bread recipe from Food.com.

Provided by WiGal

Categories Breads

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 lb loaf French bread
2 large garlic cloves, peeled
2 -3 tablespoons olive oil
1 (1/2 lb) tomatoes, rinsed

Steps:

Slice loaf in half horizontally.
Set halves, cut side upon a 15 x 12-inch baking sheet.
Broil about 4 inches from heat until toasted, about 2 minutes.
If crust side is soft, turn over and toast 1 to 2 minutes longer.
Cut garlic clove in half.
Rub cloves over cut surface of bread.
Brush or drizzle bread with oil.
Cut tomato in half horizontally; rub cut sides over toast, squeezing slightly to release juices.
Cut bread into 1 1/2-inch wide wedges and enjoy.

CATALAN TOMATO BREAD

Catalan Tomato Bread image

Categories Bread Garlic Tomato Appetizer Bake Vegetarian Quick & Easy Summer Grill Grill/Barbecue Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 10 large toasts

Number Of Ingredients 5

Ingredients

1 (8-inch) sourdough round or a 20-inch-long sourdough baguette
2 large garlic cloves, halved crosswise
3 to 4 ripe small tomatoes, halved crosswise
3 to 4 tablespoons extra-virgin olive oil
Coarse salt to taste

Steps:

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
Cut bread into 3/4-inch-thick slices (cut baguette on a long diagonal for 6-inch-long slices).
Working in batches of 3 or 4 slices, grill bread on lightly oiled grill rack, covered only if using a gas grill, turning over once, until grill marks appear, 1 to 2 minutes total per batch. Remove bread from heat and immediately rub 1 side of each slice with cut side of a garlic half, then rub with cut side of a tomato half, using 1 tomato half for 1 to 2 slices of bread and allowing most of pulp to be absorbed by bread (discard remainder of garlic and tomato halves). Brush bread with oil, then sprinkle with salt and serve immediately.

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