Tostada con Tomate (Toasted Bread with Fresh Tomato and Olive Oil)
The Quirky Foodster Team
Ingredients
- Rustic country bread, about 1.5 cm thick — 4 slices
- Ripe tomatoes, halved — 2
- Garlic cloves, peeled — 2
- Extra virgin olive oil — 60 ml (1/4 cup)
- Flaky sea salt — 1/2 tsp
- Jamón serrano (optional) — 4 slices
Method
- Toast or grill the bread slices until golden and crisp on both sides.
- While still warm, rub each slice once with a whole garlic clove.
- Rub the cut side of a tomato half firmly over the bread until only the skin remains, letting the pulp and juice soak in.
- Drizzle generously with olive oil and finish with flaky salt.
- Top with jamón serrano if using, and serve immediately.
Introduction: A staple of Spanish mornings, especially in Catalonia and the Mediterranean coast, tostada con tomate turns humble bread, ripe tomato, and good olive oil into a bright, simple breakfast.
Cultural Background: A staple of Spanish mornings, especially in Catalonia and the Mediterranean coast, tostada con tomate turns humble bread, ripe tomato, and good olive oil into a bright, simple breakfast. Its Catalan cousin, pa amb tomaquet, is considered a near-sacred ritual at the table.
Tips: Use the ripest tomatoes you can find; a bland tomato makes a bland tostada. A coarse, open-crumbed sourdough holds the pulp best.
Variations: Add shaved manchego cheese, a few anchovies, or a slick of alioli. In Catalonia, sugar-dusted versions appear as a children's variant.
Nutrition: Approx. 220 kcal, 6g protein, 22g carbohydrate, 12g fat per serving (without jamón).
FAQs:
Q: Can I make this ahead?
A: No — it is best assembled and eaten within minutes, before the bread softens.
Q: What bread works best?
A: A dense, rustic loaf with a sturdy crust; sliced sandwich bread turns soggy.
- Rustic country bread, about 1.5 cm thick — 4 slices
- Ripe tomatoes, halved — 2
- Garlic cloves, peeled — 2
- Extra virgin olive oil — 60 ml (1/4 cup)
- Flaky sea salt — 1/2 tsp
- Jamón serrano (optional) — 4 slices
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