Tomato Ombre on Grilled Rustic Bread
"The appeal of the tomato — once known as the pomme d’amour, or “apple of love” — endures. Nothing else captures summer so well in one sweet, juicy, complex bite. The beauties are the stars of some of the season’s freshest recipes. If you can’t find heirlooms, use the ripest, most flavorful tomatoes you can find.
Simply slice a colorful assortment and arrange it on grilled rustic bread that’s been rubbed with garlic and oil. This is a great party trick that delivers lots of impact with very little work.”
1 large, long rustic Italian loaf, such as ciabatta
2 cloves garlic, split in half crosswise
3 pounds ripe heirloom tomatoes, ranging in color from red or orange to yellow and green
1/2 cup extra-virgin olive oil, divided
1 1/2 teaspoons flaky sea salt, such as Maldon, divided
Freshly ground pepper
1. Preheat grill to high heat. Trim top crust of loaf slightly to make a flat surface, then slice loaf horizontally to create 2 long halves. Grill bread until moderately charred, 1 to 2 minutes on each side. Rub bread on both sides of each half with garlic and place, cut sides up, on a platter.
2. Cut tomatoes into thin slices. Collect accumulated juices and spoon onto bread. Drizzle bread with a generous 1/4 cup oil. Sprinkle with 3/4 teaspoon salt; season with pepper.
3. Shingle tomato slices on bread, arranging by color and covering each entire surface. Drizzle remaining oil over tomatoes and season with remaining 3/4 teaspoon salt. Cut tomato-topped bread into wedges and serve.
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