I devoured versions of this recipe in Italy, Greece, and Spain, and while all were slightly different, they all start with toasted bread and beautiful fresh tomato pulp. There are already so many variations out there, and I’ve even created a few of my own, so I’ll include a couple of additional ideas for you to try out.
This is a perfect mid day snack, or serve it with a salad for lunch or a light summer dinner.
4 thick sliced pieces of fresh bread (any kind, but I love using olive loaf)
Butter (enough for 4 slices of toast)
2 large ripe tomatoes
1 garlic clove
Salt & pepper
olive oil to drizzle
**optional additions- Anchovies, olives, fresh basil, fresh parsley, crumbled feta, grated Parmesan, capers, pickled hot peppers
Slice your tomatoes in half and run each piece over a regular sized cheese grater until you get to the skin, and you’re left with a big pile of grated pulp. Season well with salt & pepper. Toast bread and cut your garlic clove in half. When toast is ready, rub cut side of garlic all over one side of each slice, and then lightly butter each slice. Spoon tomato pulp onto toast, and add any of the optional ingredients that you are using.Finish each slice with a drizzle of olive oil and enjoy!