Events and Celebrations

  • 6 slices of sourdough bread
  • 3 ripe tomatoes
  • 4 tablespoons Smoked Garlic Oil (see page 196)
  • 6 slices of bresaola or prosciutto
  • black pepper

Toast the bread on a medium barbecue for 1 minute on each side until charred. Remove.

Cut the tomatoes in half and rub them all over one side of the charred bread slices, then drizzle generously with the garlic oil.

Place the slices tomato side up on a platter and top each one with the bresaola and some pepper. Serve drizzled with a little extra garlic oil.

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