Pan Con Tomate

What You'll Need:

• 3 red ripe Heirloom Tomatoes (or any other ripe and juicy tomato), sliced in half
• 1 tsp Kosher salt
• 4 slices Stonemill Bakehouse Quinoa and Flax bread
• Extra Virgin Olive Oil
• 6 Garlic cloves, peeled and root end trimmed
• 1 bunch Chives, sliced
• 1 handful small Italian Parsley leaves
• Cracked Black Pepper
• Flaked Sea Salt

What You'll Need To Do:

• Preheat oven to 350 F.
• Resting a large-holed grater in a bowl, slide the tomatoes -cut side down -up and down until all the flesh is gone and only the skin remains. Chop skin really fine and add to tomato pulp. Season with salt.
• Line another bowl with a mesh strainer so that it doesn’t touch the bottom of the bowl and pour the grated tomato into it. Set aside to drain for 15 minutes.
• In the meantime, lightly brush each slice of Stonemill Bakehouse Quinoa and Flax bread with olive oil and bake for about 15-20 minutes or until firm and lightly browned.
• Remove from oven and let it rest a minute. You can leave the slices whole or cut on the bias.
• While the bread is toasting, slice four garlic cloves into paper thin “chips” using a very sharp knife or a mandolin.Lightly brush garlic slices with olive oil and place on a parchment paper lined baking tray and bake at 350°F for about 7-10 minutes or until golden. Remove from oven and set aside to cool.
• Cut the remaining two garlic cloves in half, and using the cut side down, rub all over the bread surface. Pop back into the oven to warm slightly.
• Remove from oven; place all the slices of Stonemill Bakehouse Quinoa and Flax bread on a board or platter and spoon tomato mixture onto each piece of bread. Drizzle with more olive oil, season with sea salt and cracked black pepper.
• Garnish with garlic chips, sliced chives and tiny parsley leaves.
• Serve right away!