Tomato bread (pan con tomate)

Ingredients

• 4 slices of rustic bread
• 2 ripe tomatoes
• 1 garlic clove
• 4 tbsp extra virgin olive oil
• a pinch of Xalte Original salt

Method

1. 1Wash the tomatoes and dry them. Peel the garlic clove and cut it in half lengthways.
2. 2Toast the slices of bread in the toaster, or in a frying pan with no oil over a medium heat for about 2 minutes on each side. They are ready when golden and crisp on the outside.
3. 3While the bread is still hot, rub the cut side of the garlic once or twice over each slice. Do it lightly: the toasted bread grates the garlic and a little goes a long way.
4. 4Cut the tomatoes in half across the middle and grate them on the coarse side of a grater over a bowl, with the cut side against the grater. Stop when only the skin is left in your hand and throw it away.
5. 5Spoon the grated tomato over the four slices, spreading it right to the edges.
6. 6Drizzle each slice with 1 tbsp of the oil and share the pinch of Xalte Original salt between the four. Serve straight away, two slices per person, before the bread goes soft.