Catalan Grilled Tomato Bread - Steven Raichlen Recipe #10

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CATALAN GRILLED TOMATO BREAD

This recipe for grilled tomato bread combines artisanal bread and juicy heirloom tomatoes for a mouthwatering appetizer... Source: Steven Raichlen

slice of Catalon grilled tomato bread surrounded by heirloom tomatoes
Catalan Grilled Tomato Bread, prepared by Steven Raichlen. Photo by Chris Bierlein.

Serves: 8

4 large garlic cloves, peeled and halved
4 ripe red heirloom tomatoes, cut in half crosswise
Maldon sea salt and freshly ground black pepper
Premium extra virgin olive oil, preferably Spanish
Finely chopped fresh chives, for serving
8 slices of your favorite artisanal bread, preferably with a coarse crumb (each slice should be 6 to 8 inches long, 4 inches wide, and 3/4-inch-thick)

  1. Place the garlic cloves, tomatoes, and salt and pepper in small bowls or on a plate; serve the olive oil in a bottle, small pitcher, or cruet.  Arrange the bread in a basket.
  2. Light your Angara grill and heat to medium-high. Brush and oil the grill grates.
    Dinner party around the Angara Maximus, overlooking Malibu's beach
    Social Grilling with iBBQ's Angara Maximus grill table
  3. Grill the bread for 1 to 2 minutes per side or until it is lightly toasted. Watch carefully. Transfer the toasted bread slices to napkins.
  4. Have each person rub the hot bread with garlic, then tomato, mashing the latter into the bread to cover it with tomato pulp. (The toasted, roughened crumb of the bread will act like a grater.) Discard the tomato skins. Season with salt and pepper and drizzle with olive oil. Sprinkle with chives.
Stay tuned for 5 Best Beers to Pair With a Great Burger (or Grilled Tomato Bread!), on Barbie Q this Monday!