Pan con Tomate (Dairy-Free Tomato Bread)

Ingredients

• 8 slices Crusty Bread (e.g., Baguette or Pan de Cristal)
• 2 cloves Garlic
• 2 medium Ripe Tomatoes, halved
• 2 tablespoons Olive Oil
• 1/4 teaspoon Sea Salt

Instructions

1. 1Place the 8 slices of Crusty Bread on a baking sheet. Toast the bread slices in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly golden brown and crisp. Watch carefully to prevent burning.
2. 2While the bread is toasting, take the 2 cloves of Garlic. Peel the garlic cloves.
3. 3Once the bread is toasted, carefully rub the cut side of one peeled garlic clove over the surface of each slice of toasted bread. Ensure an even coating.
4. 4Take the 2 medium Ripe Tomatoes, which have been halved. Rub the cut side of each tomato half over the surface of each slice of bread, pressing gently to release the tomato juices and pulp onto the bread. You should see the red juice and some pulp transferred to the bread.
5. 5Drizzle the 2 tablespoons of Olive Oil evenly over the 8 slices of tomato-rubbed bread.
6. 6Sprinkle the 1/4 teaspoon of Sea Salt evenly over the oiled bread slices.
7. 7Serve the Pan con Tomate immediately while the bread is still warm and crisp.

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