Spanish Tomato Toast: The Breakfast of a Potter
Every morning Seth has Spanish Tomato Toast for breakfast. Its amazing! Give it a try and DO NOT skimp on the olive oil.
Its a very easy recipe!
Slice of Toast (not just any toast: light and airy, similar to ciabatta, wood fired, crisp outside and soft, bubbly, tender inside)
Tomato (Roma is best)
Cloves of Garlic
Slice a thick piece of bread and place in toaster (turn over, if toaster doesn't do both sides).
Open one clove of garlic. Once bread is beautifully brown on both sides, take out and rub the clove of garlic generously on both sides of the toast (use another if that one gets too small).
Then take the half tomato and rub it generously, pushing down, all over both sides of the bread. This will squish the tomato and turn the bread a beautiful pinkish red color.
Place tomato and toast on a plate. Then pour, don't sprinkle, olive oil all over the bread. Be sure to cover the crispy outside as well as the middle. Sprinkle with kosher salt if desired.
The combo of the tomato and the oil soften the toast. Eat with a fork and knife, taking a bit of bread with a bite of tomato.
*Add ham and/or a strong cheese if desired.