Catalan Tomato Bread Recipes

Steps:

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
• Cut bread into 3/4-inch-thick slices (cut baguette on a long diagonal for 6-inch-long slices).
• Working in batches of 3 or 4 slices, grill bread on lightly oiled grill rack, covered only if using a gas grill, turning over once, until grill marks appear, 1 to 2 minutes total per batch. Remove bread from heat and immediately rub 1 side of each slice with cut side of a garlic half, then rub with cut side of a tomato half, using 1 tomato half for 1 to 2 slices of bread and allowing most of pulp to be absorbed by bread (discard remainder of garlic and tomato halves). Brush bread with oil, then sprinkle with salt and serve immediately.

Steps:

• Place tomato in a blender; blend until smooth.
• Toast the bread until browned, 1 to 3 minutes. Rub each slice of toast with garlic; this is easier to do if the peel is left on.
• Top each slice of toast with pureed tomato. Drizzle with olive oil and sprinkle with salt.

Steps:

• Slice loaf in half horizontally.
• Set halves, cut side upon a 15 x 12-inch baking sheet.
• Broil about 4 inches from heat until toasted, about 2 minutes.
• If crust side is soft, turn over and toast 1 to 2 minutes longer.
• Cut garlic clove in half.
• Rub cloves over cut surface of bread.
• Brush or drizzle bread with oil.
• Cut tomato in half horizontally; rub cut sides over toast, squeezing slightly to release juices.
• Cut bread into 1 1/2-inch wide wedges and enjoy.