Follow these steps for perfect results
sourdough round
garlic cloves
halved crosswise
ripe small tomatoes
halved crosswise
extra-virgin olive oil
coarse salt
to taste
Prepare grill for cooking.
If using a charcoal grill, open vents and light charcoal.
Ensure medium-hot charcoal fire (hand 5 inches above rack for 3-4 seconds).
If using a gas grill, preheat on high, covered, for 10 minutes, then reduce heat to moderate.
Cut bread into 3/4-inch-thick slices (diagonal for baguette).
Lightly oil grill rack.
Grill bread in batches, turning once, until grill marks appear (1-2 minutes per batch). Cover only if using a gas grill.
Remove bread from heat.
Immediately rub one side of each slice with the cut side of a garlic half.
Rub the same side with the cut side of a tomato half, allowing most of the pulp to be absorbed (1 tomato half for 1-2 slices). Discard remainder of garlic and tomato halves.
Brush bread with olive oil.
Sprinkle with coarse salt.
Serve immediately.
Expert advice for the best results
Use the ripest tomatoes possible for best flavor.
Don't over-grill the bread, just enough to get grill marks.
Serve immediately for the best texture.
Everything you need to know before you start
5 minutes
Bread can be sliced ahead of time.
Arrange slices attractively on a platter.
Serve as an appetizer with olives and cheese.
Pair with a light salad.
Complements the tomatoes and olive oil.
Discover the story behind this recipe
A staple of Catalan cuisine, often served as a simple yet flavorful tapa.
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