Recipe from Shannon Waters, chef at Aatxe
So this was the toast the crew made to go with their farm brunch on Monday. It was so easy and so yummy, I had to make it. I topped it with Avocado and Eatwell Smoked Chili Salt for our dinner that night. You do need some good crusty bread, but fortunately for all the folks living around the Bay Area that is pretty easy to come by. I know we don't have large tomatoes in the share this week, but I really wanted to include this recipe so I am doing it with the cherry tomatoes. Really, it is all about getting the tomato essence from the juice onto the toast
Good Olive Oil
1 or 2 cloves of Garlic, cut in half lengthwise
Cherry Tomatoes, cut in half
Slices of good crusty bread
Heat a heavy skillet, cast iron is perfect, to medium high. Liberally brush the slices of bread with tasty olive oil. When the pan is heated, toast the bread until it turns golden and the edges are nice and toasty. Flip to toast both sides. When done, take out of the pan and as soon as you can hold it in place rub with the garlic, then rub with a cherry tomato that has been cut in half. Depending on how big your slices are, you might need more than one per slice. The toast will get a nice red coloring to it. Eat right away! And you can toss the used garlic and tomato halves into the Pasta Pesto with Cherry Tomatoes.