Strictly speaking this isn't really the place for stale bread, but it does call for bread that's reasonably solid (anything too soft risks disintegrating into a squishy mess), so it's a good approach for those times when you've been in the supermarket at the end of the day and bought a loaf that goes off at midnight (because BARGAIN! and also you wouldn't want it to go to waste) and then got it home and realised you don't actually need it before midnight, and then forgotten it for a couple of days, and then not much fancied it for sandwiches any more. Or is that just me?
The recipe - if you can call it that, it's so easy - goes like this...
1 - Slice bread
(I told you it was easy.)
2 - Toast bread
Both sides. (This is highly technical stuff, folks.)
3 - Garlic
Cut a clove of garlic in half, and rub the cut side over one side of the toast. It will gradually wear away - you may need to use more than one bit of garlic if you're making a lot - leaving garlickyness behind as it does.
4 - Tomato
You now want to basically repeat the last step, only with a tomato instead of garlic. The tomato has to be ripe and should preferably be one that actually tastes of something - December isn't really the best time of year for making this, but see what you can find.
What you're aiming to do, here, is mush all the tomato seeds, juice and flesh into the surface of the bread. (That's why this wouldn't work with anything too insubstantial as the base - it would just go soggy and fall apart.)
5 - Finish it off
Add a sprinkling of salt (I use Maldon) and a drizzle of extra virgin olive oil, and you're done. Eat it. It's yummy.
The only problem with this, as far as I'm concerned, is that as soon as I've finished eating it I always experience an irresistable urge to make more...
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