A meatless take on a Catalan classic: crisp toasted bread rubbed with ripe tomato, fruity olive oil, creamy melted mozzarella, and a touch of chili for heat. Perfect for a light, flavorful meal.
Ingredients
- 8 slices Thick slices of sourdough country bread
- 500 g Ripe beefsteak or heirloom tomatoes
- 200 g Mozzarella di bufala, sliced or torn
- 45 ml Spanish extra-virgin olive oil
- 1 clove Lautrec pink garlic
- 1/2 tsp Espelette pepper (or hot smoked paprika)
- to taste Flaky sea salt
Method
- Take the mozzarella out of the refrigerator ahead of time so it loses its chill and becomes soft and melty.
- Cut the tomatoes in half around the equator, then keep the cut side ready for rubbing: it should be juicy, fragrant, and almost melting.
- Toast the bread in a toaster, oven, or dry skillet until golden and crisp on the surface while still slightly tender in the center.
- Very lightly rub the cut garlic clove over the hot bread; the aroma should be present without overpowering the tomato.
- Generously rub the tomatoes over each slice, flesh side against the bread, until the crumb is red, moist, and flecked with pulp.
- Sprinkle a pinch of Espelette pepper over each slice (adjust to taste).
- Drizzle each slice with extra-virgin olive oil, enough to make the tomato shine without drowning the bread.
- Add a little flaky sea salt, then taste a slice to make sure the tomato comes through clean and fruity.
- Drape the mozzarella over the bread or arrange it in pieces just before serving, without pressing it down, to preserve its soft texture and aroma.
Nutrition
Per serving
- Energy
- 440.5 kcal
- Protein
- 13.99 g
- Carbohydrate
- 41.28 g
- Fat
- 23.62 g
- Fibre
- 5.19 g
- Calcium
- 147.11 mg
- Iron
- 1.12 mg
- Magnesium
- 30.38 mg