Tapas Tomato Rubbed Bread (Pan Con Tomate)

• 1 loaf baguette (smaller loaves will produce less servings) or 1 loaf similar country type bread (smaller loaves will produce less servings)
• 2 medium garlic cloves, peeled and halved
• 1 large ripe roma tomato, halved
• 2 tablespoons olive oil
• 1 tablespoon freshly chopped parsley
• salt and pepper (to taste)

1. Cut loaf into 1 inch slices.
2. Place slices on baking sheet and place 6 inches from broiler.
3. Broil 1-2 minutes per side or until toasted.
4. DO NOT BURN.
5. Remove bread.
6. Let cool down until you can safely handle pieces with hands.
7. When cooled to warm touch, rub one side of bread with side of sliced garlic clove, then rub with cut side of tomato.
8. Juice and pulp of tomato will transfer to bread naturally, if not, squeeze tomato slightly.
9. Continue rubbing pieces of bread with garlic and then tomato until finished.
10. Arrange bread rubbed side up on serving platter, sprinkle with salt, pepper, and parsley.
11. Drizzle bread with olive oil before serving.
12. Best served warm with other tapas dishes, appetizers, or as a side to a main course.

baguette, garlic, roma tomato, olive oil, freshly chopped, salt

Taken from www.food.com/recipe/tapas-tomato-rubbed-bread-pan-con-tomate-362221 (may not work)