“Deconstructed” Tomato Bread

It was all but inevitable that something as ubiquitous and basic as tomato bread would get nueva cocina treatment in the hands of avant-garde chefs. Spain’s most famous “deconstructed” tomato bread was devised by Ferran Adrià, who translated the idea into tiny, ethereal pastry balls injected with tomato water and olive oil by means of a syringe. Less radical cooks play with the idea by taking the elements apart and reconfiguring them in new ways. The following recipe is the “deconstr