Saturday, June 6, 2009

Pumperknickel Garlic Bread and Tomato Topping

This is for garlic lovers - if you are not a garlic lover... best to try something else :)

1 loaf of thinly sliced pumpernickel bread (you can substitute anything)
1 cup of butter softened
8 cloves of garlic minced really fine, pressed, or grated with a microplane

4 large or 8 plum tomatoes - make sure they are very ripe!
6 more cloves of garlic minced
enough olive oil to coat chopped tomatoes
1 t salt

For the tomatoe topping, mince tomatoes fine and mix with minced garlic, olive oil, and salt. Let sit at room temperature this way at least a half hour. You can refrigerate after that.

For garlic bread, combine softened butter and minced garlic and spread on as many slices of bread as you want to make. Put bread, buttery side up on cookie sheets and bake at 250 for at least 13-15 minutes till toast gets crispy and you smell the bread. Take it out. Cool. Store at room temp in a bread box, or covered bowl.

Pile the garlic-y tomatoes on the garlic bread and enjoy a crunchy and savory summer snack.



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