March 20, 2013
Photographs: Marvin Gapultos
About the author: Marvin Gapultos is the author of the Filipino food blog, Burnt Lumpia. His first cookbook is due out in 2013. When he isn't cooking or writing about Filipino food, Marvin is usually enjoying a beer or cocktail, and thinking about what to eat with said beer or cocktail. You can follow him on Twitter @BurntLumpia.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Special equipment: Box grater
serves Serves 4 as an appetizer, active time 15 minutes, total time 15 minutes
- 1 large ripe tomato
- 1 serrano chile pepper
- 1 12-inch piece of baguette, cut into fourths
- 1/4 cup olive oil
- 1 large garlic clove, peeled and cut in half
- Sea salt
Read entire article on Serious Eats
Adjust broiler rack to 6 inches below element and preheat broiler to high for 10 minutes before cooking.
Cut the stem end of the tomato off. Place a box grater over a large bowl, then grate the cut side of the tomato on the largest holes of the box grater. Discard the remaining tomato skin. Grate the serrano pepper over the largest holes and into the tomato pulp. Mix the tomato and serrano until well-combined. Set aside.
Cut each of the baguette pieces in half crosswise to yield 8 total pieces of bread. Brush the cut sides of the bread with the olive oil, reserving any extra olive oil. Place the bread underneath the broiler just until toasted, 1 to 2 minutes.
Remove the bread from the broiler. While the bread is still warm, rub each of the bread pieces with the cut side of the garlic halves. Using a spoon, evenly distribute the tomato mixture over each of the bread pieces. Drizzle with the reserved olive oil, then sprinkle with sea salt. Serve immediately.