2tablespoonsextra virgin olive oilapproximately - just drizzle it on
Maldon sea salt flakesto taste
fresh thyme or oregano leavesoptional
thinly sliced jamón ibérico or serrano ham optional - about 6 ounces
thin slices manchego cheeseoptional
anchovy filetsoptional
Instructions
Preheat oven broiler and line a baking sheet pan with parchment paper. Set aside.
Wash and dry fresh tomatoes, and cut each one in half. Place a box grated in a large bowl. Grate the tomatoes using the large holes of a box grater. Discard tomato skin and stems.
Slice rustic bread into thick slices, about one to one and a half-inch thick. Place bread slices on prepared baking sheet and place under the broiler just until golden brown.
Cut raw garlic clove in half and rub cut side on each slice of toasted bread, then drizzle with olive oil. Carefully spoon tomato pulp onto the bread.
Lightly sprinkle with flaky sea salt and serve at room temperature. For a true tapas bar treat, serve with a thin slice of jamón ibérico, canned anchovy filets, or slices of manchego cheese.
Notes
Use the highest quality ingredients that you can find. Fresh, hearty bread, vine-ripened tomatoes, and high quality extra-virgin olive oil will give you the best results.
If tomatoes are very juicy, drain off some of the juice.
Don’t be afraid to use salt! Salt brings out the natural flavors of the tomatoes.
Make it your own. Season with fresh herbs, sliced meats, or roasted vegetables to turn your easy appetizer into a quick meal.
While it’s best enjoyed fresh, you can prepare the tomato mixture and store it in the refrigerator in an airtight container for a few hours before assembling the dish to save time. For best results, serve the bread right after it is toasted.