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4 slices
crusty rustic bread, sliced
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1
garlic clove, halved
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2
ripe tomatoes, grated
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2 tbsp
extra virgin olive oil
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1/2 tsp
flaky sea salt
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1
Toast 4 slices sliced crusty rustic bread in a skillet or toaster until golden and crisp.
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2
Rub the cut side of 1 halved garlic clove gently over one side of each warm toast slice.
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3
Spoon 2 grated ripe tomatoes evenly over the garlic-rubbed bread.
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4
Drizzle generously with 2 tbsp extra virgin olive oil and sprinkle with 1/2 tsp flaky sea salt.
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Questions
What is Tostada con Aceite y Tomate?
A classic Spanish breakfast featuring crispy toasted bread rubbed with fresh garlic, topped with grated ripe tomato, and finished with extra virgin olive oil and sea salt. This reference files it under Spanish breakfast: made on the stovetop, rated easy and about 15 minutes start to finish.
Can I make Tostada con Aceite y Tomate gluten-free?
Yes. The gluten in Tostada con Aceite y Tomate 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 many calories are in Tostada con Aceite y Tomate?
One serving (the recipe makes 2) is about 210 calories, with 4 g protein, 24 g carbohydrate and 11 g fat, plus 3 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list.
Can I freeze Tostada con Aceite y Tomate?
It is not a good candidate. Refrigerate what is left of Tostada con Aceite y Tomate within two hours and eat it 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 Tomate?
Yes. As written it serves 2. Halved, the bread drops from 4 slices to 2 slices; doubled, it is 8 slices. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.
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