Tomato Garlic Crustini

Best summer food of 2015, courtesy of our trip to the Mediterranean back in June – Tomato Garlic Crustini.

What’s even better, we found it by chance, thanks to Fred looking up reviews on TripAdvisor for someplace to eat on our last night in Barcelona.  Not too far from the AirBNB we rented in the El Born section of Barcelona, we walked over to Melic del Gotic.  It was one of the best meals we had on our trip!  It was a small restaurant, with such a happy, fun atmosphere.  The staff and the food were amazing!

We were met outside with shots of sangria and a liqueur, Santa Fe Grosella – no idea what was in it, but YUM.  This was definitely the right place for our crew.

Our first course was this amazing food, which I could totally eat for breakfast, lunch and dinner forever.  So fresh, so good… I even absconded with the rogue piece of garlic that hadn’t been used and left on our table – a nice souvenir to use when I made it when we first got home.

The rest of the meal was fantabulous... but I'll have to write up more about this for our TripAdvisor review.

• Ciabatta bread
• Garlic cloves
• Ripe tomatoes

DIRECTIONS

1. Slice the ciabatta bread, about ¼” to ½” thickness
2. Toast or grill the slices
3. Peel a whole clove of garlic and lightly rub over the toasted bread
   (a little goes a LONG way)
4. Slice the tomato in half and rub, cut side down, over the toasted bread, letting the juices absorb into the bread; discard the outer skin of the tomato
   (depending on the size of the tomato, a half-slice may be used on more than one slice of bread)
5. Repeat with as many garlic cloves and tomatoes as you need.
6. Try to only eat one slice!

More deliciousness from our trip: