Pan amb tomaquet (garlic and tomato bruschetta)

Yield: 1 - 2 servings

Measure Ingredient
1 ripe, fresh tomato
2 tablespoons extra virgin olive oil
1 head of cloves garlic, cloves peeled and; separate
1 teaspoon capers
1 baguette, sliced and toasted
1 pinch of salt to taste

RUB the peeled garlic over baguette slices CUT the tomato in half and rub the bread with the tomato, so that the bread lightly soaks up the tomato's juice.

TOP with capers.

ADD olive oil and salt to taste.

Top with grated parmesan cheese, if desired.

Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000

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