| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
4 |
-6 |
INGREDIENTS
| 2 |
|
Plum tomatoes (up to 3) |
| 6 |
sl |
(3/4-inch) of country bread |
| 1 |
|
Garlic clove, unpeeled |
| 6 |
tb |
Extra virgin olive oil |
|
|
Fine sea salt |
|
|
Freshly ground pepper |
INSTRUCTIONS
Source: Lisa Elkus presents, (Foodscape/foodwine.com)
Preparation: 1. Slice the tomatoes in half like oranges and squeeze each
half to remove the seeds and juice.
2. Toast the bread until barely browned
3. Rub the unpeeled garlic over one side of the toasted bread. Rub the cut
side of the tomato onto the garlicked surface of the bread. The tomato will
grate itself into the rough surface of the bread.
4. Place the bread slices on a serving dish and drizzle with extra virgin
olive oil, season with salt and pepper, and serve.
Posted to JEWISH-FOOD digest V97 #006
From: alotzkar@direct.ca (Al)
Date: Mon, 6 Jan 1997 11:45:30 -0800
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