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Toast with Olive Oil and Tomato

Don't own a toaster? No problem, you can still eat toast!

May 11th, 2017

From: Will it Skillet?, by Daniel Shumski

When it comes to toasting bread, yes, a toaster works. Sometimes. But cramming a baguette with olive oil into a toaster seems like a bad idea. (It is; don’t try it.) The skillet is the way to develop that golden, oil-toasted crust on a beautiful slice of baguette.
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 (5-inch) piece baguette, sliced lengthwise
  • 1 ripe medium-size tomato, sliced about 1⁄2-inch thick
  • 1⁄4 teaspoon coarse sea salt (use the coarsest salt you can find, it adds flavour and crunch)
  1. Preheat the skillet over medium heat for 2 minutes.

  2. Add the olive oil to the skillet and let the oil warm for about 30 seconds before adding the bread, cut side down. Press the bread down slightly to help it soak up the oil and make contact with the skillet.

  3. Cook until the surface is golden brown, about 3 minutes.

  4. Remove the bread from the skillet and place it, toasted side up, on a serving plate. Drizzle with more olive oil to taste. Place the tomato slices on the baguette, sprinkle evenly with salt, and serve.

  5. Enjoy!

Toast with Olive Oil and Tomato
Ken Carlson

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