Thursday, July 14, 2011

Fresh Tomato Bread

This is a well known favourite in the village of Tuchan and marks the beginning of summer. As a child, Jean Marc would buy a freshly baked baguette from the boulangerie, sneak into his Dad’s vegetable garden and squeeze the juice from freshly picked tomatoes on to the bread. It is that simple and is perfect as an aperitif or a starter. 

Preparation time 5 minutes

2 ripe juicy tomatoes 
4 slices of whole grain crusty bread 
Olive oil 
Wine vinegar 
Salt to season 

1. Cut the tomatoes in half. 
2. Rub the slices of bread generously with the tomato flesh. 
3. Drizzle with the olive oil and a drop of vinegar. 
4. Sprinkle with salt to season 

Serve with a slice of Bayonne or Serrano ham