Ingredients
- 1 ciabatta or rustic baguette, cut ½-inch thick
- 2 Early Girl Tomatoes, ripe
- ¼ c. extra virgin olive oil
- 1 garlic clove
- Pinch salt and pepper
- ½ cup cherry tomatoes, cut in half
- sea salt
Appetizer
From our Tasting Room Wine + Food Pairing: Pan Con Tomate
Yield: 6 Servings
Chef: Chef Thomas Sixsmith
Preparation
Slice the bread into ½ inch slices and brush lightly with olive oil. Toast over a hot grill or under a broiler until light brown in color, turn and repeat for the other side. Remove from the oven, and rub one side with the garlic clove.
Wash the tomatoes and dry them with a paper towel. Cut the tomatoes in half horizontally. Place a box grater over a large bowl. Rub the open face of the tomato through the large hole on the grater until the flesh is gone and all that is left is the skin. Discard the skin. Whisk in the olive oil into the bowl. Season with salt and peppers to taste. Spoon the tomato mixture on the toast and garnish with cherry tomatoes. Drizzle with a little more olive oil and sprinkle sea salt to finish.
Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.
