Grilled Spanish Toast
by:
Rubbing ripe tomatoes over garlic toast may seem strange. But it's a tradition in Spain, where it's common to find a plate of tomatoes and garlic on the table, waiting for the toast to arrive. The crisp toast almost melts the garlic and the tomatoes, which compliment the crunchy kosher salt. Very ripe tomatoes and a heary, dense bread work...
ingredients
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serves: 4-6
6 slices day-old French or Italian bread, each 3 to 4 inches across and 3/4 inch thick
TOPPING:
2 ripe plum tomatoes
2 teaspoons minced garlic
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons grated Spanish manchego cheese
1-2 tablespoons extra virgin olive oil, preferably Spanish
1 tablespoon roughly chopped fresh oregano
Servings Per Recipe: 4
Amount per Serving
Calories: 362
- Total Fat: 8.9 g
- Saturated Fat: 3.3 g
- Trans Fat: 0 g
- Cholesterol: 9.6 mg
- Sodium: 1101.1 mg
- Total Carbs: 56.6 g
- Dietary Fiber: 3 g
- Sugars: 3.4 g
- Protein: 14.5 g
preparation
1. Spread the bread out on a baking sheet and allow to dry for a couple of hours.
2. To prepare the topping: Grill the tomatoes over Direct Medium heat until the skins begin to blister, about 5 minutes, turning once or twice. When cool enough to handle, remove and discard the core and skins. In a food processor or blender, process the tomatoes to an almost paste-like consistency, and then add the remaining topping ingredients and process until smooth.
3. Spread the topping over the entire surface of one side of each slice of bread. Gently press the topping into the bread as you work. Grill the bread, tomato side down first, over Direct Medium heat until well marked and toasted, 3 to 5 minutes, turning once. Watch carefully to prevent the bread from burning.
4. Transfer the toasts to a platter. Spread the cheese over the toasts, drizzle with the oil, and sprinkle with oregano. Serve warm.
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