Garlicky Tomato Toast

Tomato toast on garlicky bread is an irresistible end-of-summer treat. All you need is 5 minutes and less than a handful of ingredients.

Tomatoes plus bread is a classic equation. In Italy, you have bruschetta (diced tomatoes and basil piled on bread with olive oil) and in Spain, pan con tomate (toast rubbed vigorously with a cut-open tomato until the red pulp becomes one with the bread). Then there’s my beloved panzanella (tomato-bread salad) and, of course, pizza! A very advanced version of bread plus tomatoes, if you let your imagination go there. And hey, chips and salsa can come, too.

This garlicky tomato toast is my take on the beloved duo – lazy summer “cooking” at its finest. These toasts can be an easy breakfast, afternoon snack, or party appetizer. Let’s dive in!

What’s In This Recipe

This garlicky tomato toast isn’t a recipe per se, but more of a technique. It consists of garlicky skillet toast (a magical invention in itself) topped with tomato slices, olive oil, salt, and pepper.

This “recipe” is designed to showcase summer’s best ingredients, hence why it’s so simple. In the best case scenario, you’ll have a whole wheat sourdough boule, local heirloom tomatoes, fruity olive oil, and some beautiful flaky sea salt. If these are outside the realm of possibility, just do the best you can! (I could only find white sourdough for the day of this shoot, for instance, so that’s what I used. But the flavor of whole wheat sourdough is really unbeatable.)

How to Make This Garlicky Tomato Toast

The bread: I initially picked up this garlicky toast technique at Botanica, a dreamy restaurant in Los Angeles. At first I thought it was robbery that they charged me $5 for a side of toast, but once I took a bite of it, it made perfect sense. Thankfully, they were kind enough to share the recipe on their website (although it has since been taken down).

To make the garlicky toast, drizzle a thick piece of sourdough with olive oil. Place it in a skillet and toast on both sides until golden. While the bread is still warm, rub it all over with a cut-open garlic clove. This technique gives you a decadent, pleasantly oily piece of toast, every bite of which is intensely perfumed with spicy garlic.

The toppings: To finish these toasts, layer tomato slices on top, drizzle with a teeny bit of olive oil, and season generously with flaky sea salt and freshly ground black pepper. Enjoy immediately and with abandon!

More summer favorites…

• Thai Salad with Seared Tofu and Peanut Dressing
• Eggplant Lasagna Stacks with Cashew Ricotta
• Magical No-Churn Banana Ice Cream
• How I Cook While Camping: A Guide to Equipment, Ingredients and Other Essentials

If you try this recipe, let me know how it turns out! Give it a rating below and leave a comment, and don’t forget to tag your creation with #TheNewBaguette and @thenewbaguette on Instagram.

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