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.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • 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; 1 g saturated fat; 0 g polyunsaturated fat; 3 g monounsaturated fat; 2 mg cholesterol; 275 mg sodium. 51 mg potassium; 21 g carbohydrates; 1 g fiber; 1 g sugar; 4 g protein; 0 g trans fatty acid; 171 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 3 mcg folate; 0 mcg vitamin b12; 17 mg calcium; 1 mg iron;