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Rub the bread with a bit of olive oil and grill until crispy or toast with no oil until golden brown.
Pound together the garlic and sea salt in a mortar and pestle and add in the oil
Squeeze the tomato over the bread making sure to squeeze out the seeds, juice and pulp.
Spoon over some of the oil, salt & garlic mix
Add finish with some cracked pepper
Serve immediately with a bowl of green Spanish olives, anchovy fillets, prosciutto or ham and some Parmesan or Manchego cheese.
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