Tomato Toast Appetizer Chef Tyler Fenton · Owner, Reilly Craft Pizza & Drink Pairs well with the White Negroni Cocktail listed on page 7 · Fresh tomato of choice (plum, heirloom, etc) · Garlic clove · Extra virgin olive oil (EVOO) · Bread · Salt Cut tomato in half. On a box (cheese) grater, grate the tomato flesh side until you reach the skins. Discard skins. Allow to sit for a few minutes and strain off the excess moisture, we want concentrated tomato here. Season the tomato pulp with salt. Toast bread. While warm, rub bread with the garlic clove — at least a few passes and more if you love garlic. Dress the bread with lots of EVOO. Spread the seasoned tomato on the bread. Garnish with more EVOO and coarse salt.
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