4 large, ripe Crystal Valley Foods Heirloom Tomatoes
2–3 large cloves garlic, peeled
1 loaf ciabatta, sourdough, or other artisan-style bread
Extra-virgin olive oil
Sea salt
Prep Time: 5 mins
Cook Time: 5 mins
Servings: 10
1 Slice a small piece off of the bottom end of each tomato. Using a box or handheld grater with larger holes, grate tomatoes into a large bowl. Discard peels.
2 Drizzle tomato purée with olive oil and season with salt. Set aside.
3 Slice ciabatta loaf in half lengthwise. Cut each half into 2" wide slices.
4 Arrange sliced bread on a sheet pan so that they do not overlap and brush bread with olive oil.
5 Turn on broiler function of oven and toast bread until slices are golden brown.
6 Remove toast and rub garlic cloves over hot bread.
7 Top toast with the tomato purée and enjoy!
To learn more about Crystal Valley Foods, visit www.crystalvalleyfoods.com
