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Grilled Bread with Ripe Tomatoes and Olive Oil

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    Source: www.williams-sonoma.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12
    MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 garlic cloves

    2. Coarse salt, to taste

    3. 1/4 cup extra-virgin olive oil

    4. 12 slices coarse country bread, each about 3/4 inch thick 3 very ripe tomatoes, halved crosswise

    5. Freshly ground pepper, to taste

    6. 1/2 cup green or black brine-cured olives, pitted

    7. and slivered

    8. 6 paper-thin slices serrano ham

    9. 12 paper-thin slices manchego cheese

    Instructions Jump to Ingredients ↑

    1. Prepare a medium-hot fire in a grill.

    2. In a mortar, combine the garlic and salt. Mash together with a pestle to form a paste. Mix in the olive oil.

    3. Place the bread slices on the grill rack 4 to 5 inches from the fire and grill, turning once, until golden brown, 30 to 60 seconds per side. Transfer the bread slices to a platter.

    4. Cupping a tomato half in your palm, rub it over the top sides of 2 pieces of toast, squeezing slightly to leave a smear of pulp, seeds and juice on the surface. Repeat with the remaining tomato halves and bread. Drizzle the olive oil-garlic mixture evenly over the bread slices and sprinkle with pepper. Serve immediately with the garnishes arranged on top, if desired.

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