By Lori Ross created for Cooking Challenge Six – Quick and Pretty Appetizers for a surprise cocktail hour guest from non-refrigerated ingredients we usually carry aboard from Bernadette Bernon, Newport, RI.  

Tomato Bread is simply toasted bread rubbed with fresh garlic and ripe tomato, then drizzled with olive oil and a bit of salt. It can be eaten by itself, but is often topped with cheese, ham or sausage and is eaten for breakfast or appetizer. 

Italian or other rustic-style bread sliced into ¾ inch thick slices

2 large, round, ripe tomatoes or small can whole tomatoes, drained well

2 large cloves of garlic

Olive oil

Salt to taste

Toast the slices lightly on both sides. Peel the garlic cloves and slice a bit off the ends and rub the cut ends over each slice of bread. The cloves will eventually wear down after being rubbed against the toasted bread and you will end up with stubby little pieces that are impossible to hold. Slice the whole tomatoes in half horizontally, then, using the tomato half, rub the cut side of the tomato generously onto each slice.  Drizzle the extra virgin olive oil over slice of bread. Salt to taste. 

Variations: 

ANCHOVY BREAD: top tomato bread with a few slices of jarred anchovies
 

HAM or SAUSAGE BREAD: top tomato bread with thin slices of prosciutto or Serrano ham or thin slices of summer sausages or chorizo.

OLIVE BREAD: top tomato bread with sliced black or green olives