Recipes // Appetizers // Tomato Bread

Tomato Bread


It’s a simple formula, really: bread + tomatoes + garlic + olive oil = heaven.
But when you do the equation Spanish –style—rubbing the garlic on the toasted bread so the bread acts like a gentle grater, then moistening the bread with a halved ripe tomato so it absorbs the fresh tomato essence—the sum is all the more ethereal. It is a tapas staple that goes with just about any dish.

By Ellie Krieger

Makes 4 Servings


  • ½ small round loaf crusty, whole-grain bread
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 small clove garlic
  • 2 small ripe tomatoes
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper


  1. Remove the end of the bread for another use, then cut four 3/4-inch-thick slices. Brush the tops of each slice with 1 tablespoon total of the oil and toast in a toaster oven or under a broiler until crisp and browned.
  2. Slice the garlic clove in half and rub the cut side of the garlic onto the oiled side of each piece of toast, so the crispy top of the toasts acts as a kind of grater for the garlic.
  3. Cut one of the tomatoes in half and rub the cut sides of the tomato vigorously onto the bread so the bread becomes moist, but not soggy, and is covered with flecks of tomato flesh. Core and finely dice the other tomato and divide the diced tomato among the toasts. Drizzle each with ½ teaspoon of the remaining oil, then sprinkle with salt and pepper and serve.



CALORIES 170; Total Fat 8g (Sat Fat 1 g, Mono Fat 4.8g, Poly Fat 1.4 g); Protein 6g; Carb 20g; Fiber 4g; Cholesterol 0mg; Sodium 250mg

EXCELLENT SOURCE OF Maganese, Selenium

GOOD SOURCE OF Fiber, Phosphorus, Protein

TOMATOES AND OLIVE OIL are truly a perfect pair, and not just taste-wise. Turns out, olive oil helps your body absorb the powerful antioxidant lycopene, which is in the tomatoes. Pretty delicious teamwork!

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