This simple tapa is served as a bar snack throughout Spain. The quantities are deliberately vague--this is a recipe you can (and should) improvise. Make it with ripe local tomatoes and the nicest olive oil you can afford for the best flavor.




  • Split bread loaf lengthwise, and cut each half into slices about 2 to 3 inches across. Prepare a gas or charcoal grill for direct cooking over medium heat. Place bread, cut sides down, on rack; grill, covered, until lightly toasted, 1 to 2 minutes. (Or, you can toast the bread under a broiler.)

  • Rub cut sides of bread with cut side of a garlic clove half, followed by a tomato half. (The toasted surface will act like a grater and capture the pulp and juices of the tomato.) Drizzle bread with olive oil and sprinkle with salt.

Nutrition Facts

142 calories; 5 g total fat; 2 mg cholesterol; 275 mg sodium. 21 g carbohydrates; 4 g protein;