Toasted Bread With Tomato Olive Oil Recipes

SPANISH-STYLE TOMATO TOAST WITH GARLIC AND OLIVE OIL

Steps:

• Whisk anchovies and oil in a small bowl. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate tomatoes (you should have about 1 1/2 cups tomato pulp). Rub halved garlic cloves on one side of hot toasts, then drizzle evenly with anchovy oil. Top with tomato pulp and sprinkle with sea salt. Serve warm.

PAN CON TOMATE (SPANISH TOMATO TOAST)

Steps:

• Toast the bread in a toaster, skillet or oven.
• Cut tomatoes in half, and grate them using a box grater, discarding the stem and skins. You can also rub the tomatoes directly over the bread (discarding the stems and skins as well) or use an immersion blender to make the tomato mixture (discarding only the stems).
• Place the tomato mixture in a small bowl, add the salt and mix until well combined.
• Rub the raw garlic over the toasted bread. You can make 4 to 8 toasts with one clove. Discard the garlic.
• Spoon tomato mixture over bread, and top with a drizzle of extra virgin olive oil (I added 1/4 to 1/2 tsp or oil per toast, but it's optional) and some chopped fresh parsley (optional).
• Serve immediately. Best when fresh, you can keep the tomato mixture in a sealed container in the fridge for 3 to 4 days.

TOASTED BREAD WITH TOMATO & OLIVE OIL

Steps:

• Toast the bread in a toaster until crispy & golden but not very dark.
• Spread the tomato slices over the bread so it is covered. Drizzle olive oil over the tomatoes then brush with a basting brush to spread. Sprinkle the za'atar & salt over the tomatoes.
• Place the bread on a baking sheet then put in the oven on broil. Cook for 3-4 minutes or until the edges of the bread start to darken & the tomatoes start to soften.
• Note: Watch carefully to make sure the bread doesn't burn. Serve warm.

BASIL FLATBREAD WITH ROASTED TOMATOES AND BASIL OIL

Steps:

• Pour 1/3 cup warm water into large bowl. Sprinkle yeast and sugar over; let stand until mixture is foamy, about 10 minutes.
• Mix 2/3 cup flour and 1/3 cup room-temperature water into yeast mixture. Cover and let stand 20 minutes.
• Stir olive oil and salt into yeast mixture. Mix in 1 1/2 cups flour, 1/2 cup at a time, until slightly sticky dough forms. Add basil. Knead on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is too sticky, about 10 minutes. Oil large bowl. Add dough; turn to coat. Cover with plastic. Let rise in warm area until doubled, about 45 minutes.
• Punch dough down. Turn out onto floured surface. Divide in half; knead each piece just until smooth. Cover with towel; let rise until almost doubled, 20 minutes.
• Prepare barbecue (medium-high heat). Roll out each dough piece on floured surface to 12-inch round. Transfer each to separate baking sheet. Brush top side with Basil Oil. Place bread, oiled side down, on barbecue. Grill until bottom is golden brown, about 1 1/2 minutes. Brush top of bread with Basil Oil. Using tongs, turn bread over; grill until golden, about 1 1/2 minutes. (Can be made 4 hours ahead. Cover loosely with foil; let stand at room temperature. Before continuing, prepare barbecue; use medium-high heat.)
• Brush breads with some Basil Oil. Arrange Roasted Tomatoes on breads. Loosely cover breads with foil; grill until heated through, watching closely, about 4 minutes. Drizzle with more Basil Oil. Cut each bread into 6 pieces.