Recipe provided by Sheri Castle
Makes 1 to 2 servings
6-inch length of baguette, halved lengthwise
1 garlic clove
2 tablespoons of the very best extra-virgin olive oil
1 large,dead ripe, juicy tomato
Coarse sea salt and freshly ground black pepper, to taste.
Toast the baguette in a 500 degree oven until golden brown, about 8 minutes. Rub the garlic over the crisp bread and then drizzle it with oil. Cut the tomato in half crosswise and grate it on the largest holes of a box grater, collecting the pulp in a small bowl. Discard the core and skin. Spoon the tomato pulp over the hot bread. Season generously with salt and pepper. Serve at once.
Note: If the toasted bread is very nubby and crunchy, you can "grate" the tomato directly onto the bread.