Spanish Tomato And Garlic Bread Recipes

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:

• Preheat oven to 400°F
• Place tomatoes, garlic, salt, lemon rind, and brown sugar in a small pan.
• Cover and cook gently for 5 minutes until the tomatoes have released their juices. Split the loaf in half horizontally, then cut each half width ways into 2-3 pieces, so that you have 4-6 flat pieces.
• Bake on a baking sheet for 5-8 minutes until hot, crisp, and golden brown.
• While the bread is baking, stir the lemon juice and olive oil into the tomato mixture. Cook 8 minutes more, until the mixture is thick and pulpy.
• Spread the tomato mixture onto the hot bread, sprinkle with fresh ground pepper, and serve at once in a basket or on a platter.

Steps:

• Mix together the chopped tomatoes, garlic clove, olive oil, salt and pepper. Keep in the fridge until needed.
• To serve, toast 20 slices of baguette. Spoon a little tomato topping on to each piece of toast. Tear 5-6 slices of jamón Serrano into pieces and put one piece on each slice of bread.

Steps:

• Preheat the oven to 400 degrees F.
• Split the bread in half lengthwise and place it on a baking sheet. Drizzle the cut side with the olive oil. Bake until golden brown and toasted, 5 to 8 minutes.
• While still warm, rub the cut side of the bread halves with the garlic. Cut the tomato in half and rub it on the bread halves.
• Sprinkle with course salt, then cut into 4 pieces.

Steps:

• Preheat oven to 400 F.
• Place tomatoes, garlic, salt, lemon rind and brown sugar in a saucepan.
• Cover and cook gently for 5 minutes, until the tomatoes have released their juices.
• Split bread loaf in half horizontally, then cut each half into 3-4 pieces. Bake 5-8 minutes, until crisp and golden.
• While the bread bakes, stir lemon juice and olive oil into the tomato mixture. Cook uncovered for 8 minutes more, until thick and pulpy.
• Spread tomato mixture on top of the hot bread pieces, sprinkle with fresh ground pepper, and serve.