Recipe By Dangerus Chef
Published Apr 2nd
Prep 10m Cook 3m Additional - Ready In 13m
Servings 1 loaf Calories 293.4

When we lived in Barcelona we used to eat this all the time. Warning! Everyone has to eat this. If you don’t the garlic smell will drive you out of the room. We bought a garlic jar in Spain for seasoning the garlic to make the taste a bit more concentrated. It’s basically a ceramic jar with holes in the back to keep the garlic out of the light so it doesn’t sprout, but the holes in the back allow the garlic to dry, in order to concentrate the flavor. It works fantastic and keeps garlic for 2 to 3 months.

Recipe Ingredients

  • 1 (1 pound) loaf bread, thickly sliced
  • 5 cloves garlic, peeled, or more to taste
  • 1 fresh tomato, halved, or more to taste
  • ¼ cup extra-virgin olive oil, or as needed
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Toast bread slices until golden and crunchy, 3 to 5 minutes.
  3. 3 Rub toasted bread with garlic cloves until evenly covered; rub with cut side of tomato until evenly covered. Spread olive oil evenly over slices with a pastry brush or by hand. Season with salt and pepper.

Nutrition Facts

  • Calories 293.4
  • Carbohydrate 40.1 g
  • Fat 11.9 g
  • Fiber 2.2 g
  • Protein 6.2 g
  • Saturated Fat 1.9 g
  • Sodium 542.8 mg
  • Sugar 3.9 g

Chef's Notes

Bread can be toasted in a toaster instead of under an oven broiler, if desired.


  1. awesome! used minced garlic instead of cloves though
  2. I toast my bread in a cast iron pan. It is strange that one star was given to this delicious recipe. If there is anything left to the tomato after rubbing on the toast, you could simply eat it!
  3. Simple! I chop garlic in super small pieces. Add 2 a coffee cup with butter, olive oil and garlic powder (u can add fresh or dried parsley too). Micro all, a little longer 2 blend flavors. I spread with a mixrowavable brush so i can leave it in the cup when it goes in the - Read more ...
  4. Don't know why this is called Spanish garlic toast, my Italian family has eaten this toast for decades! Nona made it often.
  5. Delicious and easy recipe indeed, but the author, "Dangerous Chef", is well-named given the recommendation to use parchment paper. DO NOT USE parchment paper in the broiler (or a toaster oven)!!! It can catch fire (most broilers are way over 451 degrees Fahrenheit; in addition, any contact with the heating element will result in immediate - Read more ...
  6. Super Bueno para comer con Jamón , Vino Tinto y con los amigos.
  7. Thinking about the garlic jar.That works when you have a dry climate. In Lima, where live it is very humid and things do not keep that long. But the recipe is deliciou. We have good garlic especialy from Arequipa..
  8. Looks Very Delicious
  9. Sometimes it's the simplest things that taste so good, and this is one of them! Nice and light, but super flavorful...this is definitely for the garlic lover...a definite keeper~YUM, YUM, YUM!!!!!!! Thanks for sharing. :)

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