This toast is a cornerstone of Mediterranean cuisine, especially in Catalonia. Its magic lies in simplicity: crispy bread, freshly grated ripe tomato, and the finest olive oil. It is the perfect snack for any time of day.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 4 slices of rustic baguette or sourdough bread
- 2 ripe and firm tomatoes (pea or vine variety)
- 1 large garlic clove (optional)
- High-quality extra virgin olive oil for dressing
- Flaky sea salt to taste
- Black olives or serrano ham (optional to serve alongside)
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Oven 10 min 180 °C
Preheat the oven to 180 °C or use a standard toaster to brown the rustic bread slices for 8-10 minutes. The bread must become firm but not hard, as it will absorb the tomato better without crumbling. This step is crucial to prevent the toast from becoming soggy.
- Step 2 Cut 3 min
Wash the tomatoes and grate them over a fine grater, pressing the pulp firmly against the metal. Remove hard seeds and excess liquid with a spoon, as water dilutes the flavor. Keep only the fleshy, juicy part for a smooth and consistent texture.
- Step 3 Prep 2 min
While the bread is still hot, rub each slice with the peeled garlic clove until it partially dissolves. Immediately spread the grated tomato pulp over the surface using circular strokes. The residual heat activates natural sugars and mellows the garlic flavor.
- Step 4 Mix 2 min
Dress immediately with a generous pour of high-quality extra virgin olive oil and sprinkle flaky sea salt. Let it rest for two minutes so the bread absorbs the oils and flavors fully fuse. Serve warm to appreciate the perfect crispiness and aroma.