On toasted (and garlic rubbed) sourdough bread,
Hugh uses fresh tomatoes in his version, but I prefer
my tomatoes roasted!
two ways: roasted tomatoes halves left whole,
or rubbed onto bread
I had another slice of the same but smothered
with cream cheese under the tomatoes!
Tomato toasts, recipe from pages 54-55 of
|Hugh Fernley-Whittingstall's River Cottage Every Day|
I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,
Monthly Featured Dish : Bready Things!
I'm co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours. If you are like us, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that. Join us at Cookbook Countdown
Cookbook Countdown has a new website :