Charred bread rubbed with ripe tomato and finished with olive oil and crystalline Ibiza fleur de sel.
Prep
10 minutes
Cook
5 minutes
Serves
4 servings
Difficulty
Easy
At the Lello table
Charred bread rubbed with ripe tomato and finished with olive oil and crystalline Ibiza fleur de sel. The recipe is written to keep the featured pantry ingredient precise and recognizable rather than overwhelming the plate.
Method
Toast or grill the bread on both sides.
Rub one side lightly with garlic, then vigorously with the cut tomato.
Drizzle with olive oil and finish with fleur de sel just before serving.
Cook’s notes
Taste before adding more salt; the featured pantry ingredient should remain clear and balanced.
Substitutions
To serve
Serve immediately with olives, anchovies or thin slices of jamón.
Storage & make-ahead
Refrigerate leftovers in a covered container for up to 2 days.
