Tomato-Garlic-Rubbed Bread

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Tomato-Garlic-Rubbed Bread

 

1 ciabatta or 8 slices coarse country white bread, preferably sourdough, about

1/2 lb.

4 garlic cloves, halved (optional)

4 small ripe tomatoes

extra virgin olive oil for drizzling

salt to taste

 

Prepare a fire in a charcoal grill, preheat a gas grill to high or preheat a

broiler.

 

If using ciabatta, slice it crosswise into 4 to 6 pieces, then cut each piece in

half horizontally. Place the bread on the grill rack or on a baking sheet. Grill

or broil, turning once, until golden brown on both sides, about 2 minutes per

side.

 

While the toasts are still warm, rub them on one side with the cut sides of the

garlic halves. Cut each tomato in half. Rub the cut sides of the tomato halves

on top of the toasts until only the skins are left, then discard the skins.

Drizzle with olive oil and season with salt. If using sliced sourdough, cut the

toasts in half. Pile up all the toasts on a serving platter or in a shallow bowl

and serve.

Yields 4 servings.