Rustic Tomato Toast Recipes

ROASTED-GARLIC TOAST WITH TOMATO

Roasted-Garlic Toast with Tomato image

Martha likes to use a rustic boule with a bit of rye in it for a denser, moister crumb. It toasts up beautifully without drying out and makes the ideal canvas for meltingly tender garlic confit, juicy Campari tomatoes, and fresh parsley.

Provided by Martha Stewart

Time 15m

Number Of Ingredients 6

Ingredients

4 slices rustic bread, such as boule
Extra-virgin olive oil, for brushing and drizzling
Kosher salt and freshly ground pepper
8 teaspoons mashed Garlic Confit (from 1 head)
4 small tomatoes, such as Campari, thinly sliced
1/4 cup lightly packed parsley leaves

Steps:

Preheat oven to 425 degrees. Brush bread with oil; season with salt and pepper. Arrange on a baking sheet and bake until golden around edges but still soft in centers, about 10 minutes. Spread with garlic confit and top with tomatoes. Drizzle with oil, and sprinkle with salt and parsley.

RUSTIC TOMATO TOAST

Rustic Tomato Toast image

This traditional Spanish snack couldn't be easier to make. Aside from good toasted bread, it requires very few ingredients: a garlic clove, a ripe tomato, some olive oil and flaky sea salt. In fact, the ingredient list is actually the recipe in shorthand. If you want a slightly more elaborate toast, garnish with anchovy fillets, slices of avocado or grilled shrimp. But even in its simplest form, this rustic toast is always satisfying.

Provided by David Tanis

Categories appetizer, main course, side dish

Time 10m

Yield 2 toasts

Number Of Ingredients 5

Ingredients

2 slices of bread from a plain rustic loaf, about 1/2-inch thick
1 garlic clove, peeled
1 small ripe red tomato, halved, seeds squeezed out
1 tablespoon extra-virgin olive oil
Flaky sea salt or fleur de sel

Steps:

Toast the bread on both sides under the broiler, on a stovetop grill or over coals, until it is perfectly browned, with a bit of give in the center, about 1 minute per side.
Pressing down firmly, rub the top of each toast with the garlic. Press the tomato, cut side down, against the toast. Rub to moisten the toast and give it a juicy red color.
Drizzle with olive oil and finish with a tiny sprinkle of sea salt. Serve immediately.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 195 milligrams, Sugar 3 grams, TransFat 0 grams

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