- 2 slices of Sourdough bread
- 50g Belazu black olive tapenade
- 4 Plum tomatoes
- Garlic clove cut in half
- Belazu verdemanda extra virgin olive oil
- Sea salt
Grate the tomatoes on a box grater and place the pulp into a sieve and leave to drain for a minimum of 2 hrs until the pulp has dried out.
Toast the sourdough and rub with the cut face of the garlic clove.
Spread toast with tapenade, add the tomato pulp season with sea salt and drizzle with virgin olive oil.