Bread with Tomatoes

If it’s this easy to achieve food bliss why try any harder? But if you’re going to get there you can’t skimp on the ingredients: Local tomatoes, local artisan bread, extra virgin olive oil, garlic, and flaky Maldon salt.

It’s important not to slice your bread too thick, right around a 1/4 inch, then toast on medium. Your tomatoes should be sliced even thinner, about an 1/8th of an inch. Once out of the toaster drizzle your bread with olive oil then cut a garlic clove in half and rub each slice with the exposed side of the clove…like an eraser on a chalk board.

After that simply lay on your sliced tomatoes, squish them gently into the bread with the flat side of a chef’s knife, and sprinkle liberally with flaky salt. Chew slowly, they’re only going to be available for a couple more weeks.