CATALAN TOASTS
Steps:
- Preheat the grill to medium.
- Cut the tomato in half and grate it on the coarse side of a box grater. Reserve the tomato pulp.
- Grill the bread slices on both sides until they are slightly charred. When the bread comes off the grill rub each slice with a garlic clove and drizzle generously with olive oil. Top each toast with tomato pulp and a tiny sprinkle of salt. Cover tomato with a slice of ham and serve.
- Cinchy!
CATALAN TOMATO TOASTS
Make and share this Catalan Tomato Toasts recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Toast the bread on both sides and rub the garlic over one side of the bread.
- Take the halved tomatoes and rub them into the toast, making sure you use all of the tomato. lay two slices of ham over each slice of toast and drizzle with oil. Serve.
Nutrition Facts : Calories 202.7, Fat 1.4, SaturatedFat 0.3, Sodium 333.1, Carbohydrate 40, Fiber 2.7, Sugar 4.1, Protein 8.4
CATALAN TOMATO BREAD
Categories Bread Garlic Tomato Appetizer Bake Vegetarian Quick & Easy Summer Grill Grill/Barbecue Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 10 large toasts
Number Of Ingredients 5
Steps:
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- Cut bread into 3/4-inch-thick slices (cut baguette on a long diagonal for 6-inch-long slices).
- Working in batches of 3 or 4 slices, grill bread on lightly oiled grill rack, covered only if using a gas grill, turning over once, until grill marks appear, 1 to 2 minutes total per batch. Remove bread from heat and immediately rub 1 side of each slice with cut side of a garlic half, then rub with cut side of a tomato half, using 1 tomato half for 1 to 2 slices of bread and allowing most of pulp to be absorbed by bread (discard remainder of garlic and tomato halves). Brush bread with oil, then sprinkle with salt and serve immediately.
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