Garlic- and tomato-rubbed grilled bread

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • 6 thick slices crusty, holey bread (ciabatta works well here)
  • Olive oil
  • Salt
  • 1 large clove garlic, cut in half
  • ½ small tomato



Heat a grill pan over medium-high heat. When a drop of water on the surface evaporates almost immediately, it’s hot enough. Brush the bread slices on both sides with oil and sprinkle with salt. Place on the grill pan and cook, pressing down on them with a spatula to ensure maximum surface contact, until dark grill marks show up, 2 to 3 minutes; flip and brown the other side.

Skewer the garlic halves with a fork and rub the cut sides all over the surface of the bread, then rub with the cut tomato. Serve.