Mary – One Perfect Bite
Val – More Than Burnt Toast
Joanne – Eats Well With Others
Taryn – Have Kitchen Will Feed
Susan – The Spice Garden
Claudia – A Seasonal Cook in Turkey
Heather – girlichef
Miranda – Mangoes and Chutney
Jeanette – Jeanette’s Healthy Living
Katie – Making Michael Pollan Proud
Kathleen – Bake Away with Me
Viola – The Life is Good Kitchen
Sue – The View from Great Island
Barbara – Movable Feasts
Kathleen – Gonna Want Seconds
Amy – Beloved Green
Here’s the deal: It’s 5:43, I’m due on the floor in 17 minutes and desperately need dinner/breakfast before I go catch babies for 13 hours. I’d really like something that tastes like real food, and I’m going to be eating tuna casserole at 1am, so I want to avoid that. There is no cereal in the cupboard – most likely because I don’t buy it. I have no left-overs that are not earmarked for other purposes. If I eat pickles, I’ll be derided. (T, you’re working on the OB floor. Eating peanut butter pie and pickles for a meal is past cliched.) I stand in the kitchen, blue scrubs cinched around my waist, ignoring my roommate’s very small dog, who has decided I am a very dangerous intruder, and stare at my fridge. Tomato, garlic, parmesan and bread. What can I make and eat in seven minutes so I can get to the hospital on time?
I bet you didn’t guess I’d turn to a French recipe. Don’t those usually take hours and two pounds of butter? Complicated techniques and copper bottomed pans? Fancy ingredients and a white hat?
Patricia Wells, your cooking is wonderful. Reading your cookbooks make me hungry and there is an excellent balance between OMG-that-is-a-lot-of-work and seriously?-that’s-all-there-is-to-it recipes. Also, thank you that I didn’t starve tonight. I hope you don’t mind that I swapped anchovies for parmesan shavings. I’m just not into mini fish.
This is a simple but flavorful open faced sandwich. The crunch of the toast contrasts well with the tomato, and parmesan, garlic and tomato are a flavor-party. Serve as a quick appetizer or low-key lunch. (Or breakfast.) (Or dinner.)
The only change I made to the original recipe was swapping parmesan for the anchovies.
Adapted from Patricia Wells
Allow 7 minutes. Serves 1.
2 slices artisan style bread
1 garlic clove, split
1 tomato, halved
1) Toast, grill or broil the bread to your desired doneness.
2) Working quickly, rub the cut garlic clove over the bread, working from the top crust downward.
3) Take the cut tomato and ‘scrub’/rub it over the bread firmly. The bread should be juicy and covered in tomato seeds.
4) Top with the parmesan shavings and eat immediately, or the whole toast will go soggy.