Ingredients for Andalucian Garlic Bread
- 1 (10 ounce) container cherry tomatoes
- 1/2 cup pitted black olives, chopped
- 2 tablespoons capers, drained
- 3 tablespoons olive oil, divided
- 1/4 cup fresh parsley, chopped
- 1 baguette (about 12-14 inches long)
- 2 cloves garlic, peeled, cut in half
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon fresh ground black pepper, or to taste
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How to Make Andalucian Garlic Bread
- Preheat a heavy-bottomed non-stick skillet over medium heat.
- Cut the baguette in half horizontally, then cut each half into 4 even pieces.
- In a large bowl, roughly crush the tomatoes with your hands, releasing their juices and seeds.
- Add the chopped olives, capers, 2 tablespoons of olive oil, parsley, salt, and pepper to the crushed tomatoes. Mix well.
- Let the tomato mixture sit at room temperature for at least 30 minutes to allow the flavors to meld.
- Brush the cut sides of the bread slices lightly with the remaining 1 tablespoon of olive oil.
- Toast the bread in the preheated skillet for 3-4 minutes per side, until golden brown and slightly charred.
- While the bread is still warm, rub each slice with the cut side of a garlic clove.
- Arrange the toasted bread slices on a serving platter.
- Spoon the tomato mixture generously over the garlic bread.
- Serve immediately while still warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
9g
Fat
8g
Carbs
1g
