Toasts with Olive Oil and Tomato

Ingredients

• 4 Scheiben Rustic Bread or Baguette Slices
• 2 mittelgroße Ripe Tomatoes (e.g., Roma)
• 4 EL Extra Virgin Olive Oil
• 1 Zehe Garlic Clove
• 1 Prise Sea Salt Flakes
• 1 Prise Freshly Ground Black Pepper
• 1 Zweig Fresh Basil Sprig
• 1 EL Sherry Vinegar (optional)
• 1/2 TL Smoked Paprika (optional)

Instructions

1. Preheat a toaster, grill pan, or oven to 200°C (390°F) conventional heat. Place the bread slices inside and toast for 3-5 minutes until golden brown and crispy. Be careful not to burn them.
2. While the bread is toasting, halve the ripe tomatoes. Grate the tomato halves over a bowl to extract the pulp, or briefly blend them in a mixer. Discard the skin and collect the juice.
3. Remove the warm, toasted bread slices from the oven or toaster. Optionally, lightly rub each slice with the cut side of a halved garlic clove to impart a subtle garlic flavor.
4. Spread the fresh tomato pulp generously over the toasted bread slices, ensuring each tostada is well covered and the tomato juice soaks in slightly.
5. Drizzle each tostada generously with extra virgin olive oil. Ensure even distribution to optimize the flavor.
6. Sprinkle the tostadas with a pinch of sea salt flakes and freshly ground black pepper to taste. This will bring out the flavors of the tomato and oil.
7. Optionally, garnish each tostada with a small sprig of fresh basil for an additional aromatic note and appealing presentation. Serve the Tostadas immediately for the best flavor.

Nutrition