Tostada con Aceite y Ajo

Name: Tostada con Aceite y Ajo
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 4 slices crusty rustic bread, sliced; 2 garlic cloves, peeled; 2 tbsp extra virgin olive oil; 2 pinches flaky sea salt

Crispy toasted rustic bread rubbed with raw garlic and finished with rich extra virgin olive oil. A timeless Spanish breakfast simple enough for any morning.

10 minEasyServes 2180 cal/serving

SpanishBreakfastOvenVeganVegetarianMediterraneanHalal-friendlyKosher-styleDairy-FreeEgg-FreeNut-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-FreeLow-SodiumNightshade-Free

Ingredients

4 slices crusty rustic bread, sliced
2 garlic cloves, peeled
2 tbsp extra virgin olive oil
2 pinches flaky sea salt

Instructions

1

Toast the 4 slices sliced crusty rustic bread in an oven preheated to 400°F for 5 minutes until crispy and lightly golden.
2

Cut the end off 2 peeled garlic cloves.
3

Rub one side of each warm slice with the cut surface of the garlic cloves.
4

Drizzle generously with 2 tbsp extra virgin olive oil.
5

Sprinkle with 2 pinches flaky sea salt and serve immediately.

Questions

Can I make Tostada con Aceite y Ajo gluten-free?

Yes. The gluten in this entry is 4 slices crusty rustic bread, sliced. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Tostada con Aceite y Ajo keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Tostada con Aceite y Ajo?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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