Bread with Tomato (Pan con Tomate)

5 minutes




4 slices white sourdough bread,
     each 2cm thick

1 clove garlic, peeled, halved

8–12 plum tomatoes, halved

4 tbsp extra virgin olive oil

Maldon salt and freshly ground black pepper

1 tbsp chopped fresh flat-leaf parsley

Ingredients provided by:


Lightly toast bread on both sides and rub each slice with the cut side of the garlic. Using your hands, squeeze 2 or 3 tomatoes over each slice so that the juice and pips fall onto the toasted bread. Drizzle a tablespoon of olive oil over each slice. Season well with salt and pepper and sprinkle with a little chopped parsley before serving.

Wine Match: te Pa Chardonnay