PAN CON TOMATE

The key to this dish is great ingredients. Its a simple dish to get the best quality ingredients you can. Ensure the bread is quite firm and will not start to fall apart when you rub it with the tomatoes. Try use some really good extra virgin olive oil as the rich and peppery flavour will really add to the taste of the dish.

This is the perfect snack to make when your guests arrive: delicious, easy and fast to prepare, it will wake up everyone's palates ahead of the main event.

MAKES 18 PIECES | PREP TIME: 5 MINUTES COOK TIME: 2-3 MINUTES

• 2 ripe tomatoes, (I used lovely large beef tomatoes)
• 2 tsp of chimichurri hot
• 6 large slices of good-quality white bread, such as sourdough or similar
• 3 fat garlic cloves, peeled
• sea salt
• extra virgin olive oil, for drizzling
• freshly cut red chillies (optional for an extra kick)

Preheat the oven and put the grill on 180 'C.

Quarter the tomatoes, remove the tough cores and then roughly chop. Put into a small food processor and pulse until you have a chunky pulp. Then mix in the chimichurri hot.

Lay the bread on the grill and toast for 2-3 minutes until golden brown and lightly charred, turning occasionally.

Immediately rub with the peeled garlic; the toasted surface of the bread will act as an abrasive and grate the garlic.

Arrange the toasted bread on a serving platter and spoon over the tomatoes. Season with plenty of sea salt and then drizzle with olive oil.