Tomato Bread

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  • 1 baguette
  • Extra virgin olive oil
  • 1 tomato, cut into four 1/4-inch slices, the rest diced
  • Sea salt


Preheat the broiler. Place a rack in the top third of the oven. Slice the baguette into eight 1-inch-thick slices. (Freeze the remaining baguette for another day.) Brush each slice with some olive oil.

Spread the slices on a baking sheet and broil the bread until it is lightly brown on one side, 1 to 2 minutes (keep a close eye on it!). Remove from the oven and, using a fork, press the diced tomato onto the browned sides of the bread slices. Sprinkle each with a little sea salt.

If serving with Summer Scallops with Corn Soup, reserve the 1/4-inch tomato slices for when you assemble the dish.

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