INGREDIENTS 

• 2  Large brandywine or beefsteak tomatoes

• 4 cloves of Fresh garlic

• 0.5 Sourdough boule Loaf (or similar)

• 0.4 ft oz Olive oil

• 1 tsp Kosher salt

• 1 tsp  Black pepper

INSTRUCTIONS

1. 1. Blanche and peel the tomatoes and grate into a pulp using a box grater

2. 2. Cut the bread into thin slices and toast in the oven. 

3. 3. Mince the garlic into a fine paste and spread on the toasted bread. 

4. 4. Layer some of the tomato pulp on top and drizzle with olive oil. 

5. 5. Garnish as needed