Tomato Ombre on Grilled Rustic Bread

By á-32

Ingredients

• 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

Details

Servings 1
Preparation time 25mins
Cooking time 25mins
Adapted from marthastewart.com

Preparation

Step 1

Step 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.

Step 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.

Step 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.