Ingredients
- 8 to 12 thick slices of ciabatta or sourdough bread
- 1 garlic clove, peeled
- 3 to 4 very ripe medium tomatoes, halved crosswise
- Extra-virgin olive oil, for drizzling
- Flaky sea salt, for sprinkling
- Basil leaves for tearing
TOMATO RUBBED BREAD
Method
- The bread can be grilled under a hot grill or, as I like to do, grill it on the grills of the barbecue until charred on both sides
- Rub the raw clove of garlic over the bread and repeatedly rub it against the bread
- Do the same with the tomato halves, rubbing them firmly against the bread while squeezing them slightly to help release some of the tomato juices, until the slices of bread are reddish and moist
- Generously moisten the bread with olive oil and sprinkle with salt, finish with torn basil leaves and enjoy immediately
Comments
Simplicity at its best – must have exceptional bread, sweet, soil grown tomatoes and pungent basil.
Special thanks to Kakanui Produce for their sweet, soil grown tomatoes, Janefield Hydroponics for their pungent basil and Indigo Bakery for their freshly baked ciabatta bread.
For a printable version of this recipe, click here
