Italian cuisine · Breakfast & Eggs

Pane e Pomodoro

Toasted country bread, rubbed with garlic and topped with freshly grated tomato, olive oil and salt.

Ingredients · for 2 servings

• 4 slices rustic white bread
• 4 ripe tomatoes
• 1 garlic clove
• 4 tbsp good olive oil
• 1 tsp coarse sea salt
• 1 bunch basil
• Salt, pepper

Instructions

1. Wash the tomatoes, halve them crosswise and grate them on the coarse side of a grater down to the skin, so only the flat peel remains in your hand.
2. Let the grated tomato flesh drain in a sieve for 5 min, so the bread doesn't get soggy later.
3. Toast the bread slices in a grill pan or under the oven broiler for 2 min per side, until dark grill marks form.
4. Rub the still-hot slices vigorously with the halved garlic clove — the rough crust grates the garlic off on its own.
5. Spread the tomato flesh generously on the bread, drizzle with olive oil, and season with coarse sea salt and pepper.
6. Top with fresh basil leaves and serve immediately, while the bread is still warm and crisp.