Makes: 12 tapas
- 2 ripe, juicy tomatoes
- About 12 small slices day-old bread (such as baguette)
- 2 cloves garlic, peeled and halved
- Extra-virgin olive oil
- Fleur de sel
- Freshly ground pepper
1Wash and dry the tomatoes and cut them in half crosswise. Lightly toast the slices of bread.
2Rub the bread with the cut side of the garlic, then rub it with the tomato halves, cut-side down.
3Press down firmly to help release the juices and some of the pulp.
4Drizzle generously with olive oil, sprinkle with fleur de sel, and add a few grinds of fresh pepper.
5Serve right away.
Extracted from Upper Crust: Homemade Bread the French Way by Marie-Laure Fréchet (Flammarion, 2021).
Photography © Valérie Lhomme.