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Pan Tomate

Recipe photo courtesy of David Malosh

Garlic bread, Spanish-style: Rub baguette slices with garlic cloves, brush with extra-virgin olive oil, and grill to a crisp, then rub with cut plum tomatoes -- that's the traditional version of these Catalan toasts. Here, they're given the special-occasion treatment with oven-dried tomatoes, fresh herbs, and other toppings, all inspired by the flavors of the region.This recipe originally appeared in Martha Stewart's Appetizers (Clarkson Potter).




Cook's Notes

For topping these treats, use center slices of the hard-boiled eggs, with the yolk (save the ends for another use).

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