Food & Cooking Recipes Appetizers Finger Food Recipes Pan Tomate Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: David Malosh Yield: 24 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 inMartha Stewart's Appetizers (Clarkson Potter). Ingredients 8 small ripe plum tomatoes, 6 cored and cut into ¼-inch-thick slices lengthwise, 2 halved and seeded 2 teaspoons fresh thyme leaves 3 tablespoons fresh marjoram leaves, chopped ¼ cup extra-virgin olive oil, plus more for grill Coarse salt and freshly ground pepper 1 baguette, cut into ¼-inch-thick slices on the bias 4 garlic cloves, halved Assorted toppings, such as anchovies, Serrano ham, marinated artichoke-heart quarters, or sliced hard-boiled eggs Directions Preheat oven to 250 degrees. Toss tomato slices with thyme, 1 tablespoon marjoram, and 2 tablespoons oil. Season with salt and pepper. Arrange tomato slices in a single layer on a parchment-lined rimmed baking sheet. Bake 1 hour. Reduce oven temperature to 200 degrees. Continue baking until tomatoes are shriveled, about 2 hours more. Heat a grill (or grill pan) to medium-high. (If using a charcoal grill, coals are ready when you can hold the palm of your hand 6 inches above grates for just 3 to 4 seconds.) Brush grates with oil. Rub baguette slices with garlic. Brush lightly with remaining 2 tablespoons oil, dividing evenly. Grill baguette slices until crisp, about 1 minute per side. Rub with reserved plum tomato halves. Divide dried tomato slices evenly among toasts, then add toppings as desired. Garnish with remaining 2 tablespoons marjoram. Cook's Notes For topping these treats, use center slices of the hard-boiled eggs, with the yolk (save the ends for another use). Rate it Print