Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Reviews (4)

66 Ratings
  • 5 star values: 19
  • 4 star values: 19
  • 3 star values: 19
  • 2 star values: 9
  • 1 star values: 0
Rating: 5 stars
Absolutely best recipe of the tomato season. Make it again and again and it never ceases to delight us and our guests. A perfect way to show off the hard work of growing heirlooms and eating them in a beautiful, simple way!
Rating: Unrated
I found this on the cover of one of my old magazines and made it.I could not believe how simple and elegant it was. I used Giant Black, Moon Glow and Green Zebra tomatoes that we grow on our farm, I also brushed the bread with Mrs. Burns Lemon Basil... it was fantastic. I will defiantly serve this again. It was a huge hit !!
Rating: 5 stars
I made this as an appetizer and it was so beautiful and delicious! Everyone loved it. It's amazing how the garlic flavor is imparted to the bread just by rubbing the cut gloves over the bread. If you can't find green tomatoes (which i couldn't) just use yellow, orange and red! So good!
Rating: 5 stars
I made this wonderful appetizer last night for our BBQ. Exactly as described - it was done in under 30 minutes and looked gorgeous. I will do this again, many times. Guests inhaled it, it was that good.