Tomato Tostadas

A slice of country bread rubbed with garlic, topped with fresh, juicy tomato pulp. A drizzle of extra virgin olive oil binds everything for a bold, clean bite.

• Prep time: 10 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 540
• Protein: 14 g
• Carbs: 95 g
• Fat: 10 g

Ingredients

• 4 piece Country bread ( thick slices )
• 3 piece Round tomato ( very ripe )
• 1 piece Garlic ( peeled clove )
• 2 tbsp Extra virgin olive oil
• 1 pinch Fleur de sel
• 4 piece Pan de Cristal ( halved lengthwise )

Instructions

1. Toast the bread

   Toast the slices of country bread or crystal bread until they are golden and firm. The crust should be resistant to the touch.

2. Prepare the pulp

   Grate the round tomatoes over a bowl using a coarse grater. Discard the skin to keep only the flesh and juice.

3. Garlic the bread

   Vigorously rub the garlic clove onto the rough surface of the hot bread. The clove should wear down onto the crumb.

4. Assemble

   Spread the tomato pulp on the bread. Drizzle with olive oil and finish with a pinch of sea salt. The tomato should glisten.

Chef's tips

• Don't grate the tomato in advance, it will lose its zing.
• The bread must be piping hot when you rub the garlic so it literally melts.

Storage

Eat immediately. The bread loses its crunch as soon as it touches the tomato.