Top tip: use days-old sourdough bread for an extra crunch and as a way to use leftover bread.
Ingredients (serves 6)
- 5 slices white country ‘true loaf’
- 7 large ripe tomatoes
- 2 garlic cloves, minced
- 1 tsp sea salt
- A handful of fresh basil leaves
- 2tbsp. Mas Amadeo olive oil
- Ground black pepper
- Lemon (juiced)
- Preheat the grill setting on the oven to 230C with a rack in the top slot.
- Toast your bread slices in a toaster and grate the tomatoes into a bowl.
- Once toasted, peel a garlic clove and rub the clove onto each slice of bread, infusing it with flavour.
- Halve each slice horizontally.
- Cut each of these halves into triangles, lay them onto the grill tray and drizzle olive oil over them.
- Place the tray under the grill for a few minutes and make sure you flip the bread over to cover both sides. Check regularly; the bread doesn’t take long to burn as it’s so thin!
- Once toasted, remove from the oven and allow to cool.
- NB.: It also doesn’t matter if your triangles aren’t perfect – with an artisan loaf it will naturally look a little rough and ready. Similarly, the bread is more likely to be thicker than shop bought pre-sliced loaves.
- Whilst the melba toasts are cooling, mince or grate the garlic clove into the bowl with the grated tomatoes, sprinkle over the sea salt.
- Finely chop the basil and mix in, along with a generous drop of olive oil, black pepper and a squeeze of lemon.
- A couple of minutes before you are ready to serve them, spoon some of the tomato mixture onto each melba toast. Drizzle with more olive oil and sprinkle on some finely chopped basil and salt to finish.