It does not get more easy than this! This traditional summer filled sandwich is a treat for breakfast. Picture yourself on a sunny terrace overlooking the Luberon mountains in the south of France. Sink deep in Peter Mayle’s “a year in Provence” with this oh! so typical sandwich. Because we are in France, and though this is mostly eaten for breakfast, it is usually enjoyed with a crisp, dry, cold glass or rosé de Provence…. treat yourself…. enjoy!
What will you need….
Again the recipe is so simple, only the quality of the ingredients will make the quality of the dish. For two persons….
- Half a French baguette (or as close as it gets).
- 2 ripe tomatoes (you need some with taste).
- 1 clove of garlic.
- Best quality extra virgin olive oil.
- As best as possible balsamic vinegar.
- Salt and freshly ground pepper….
- Cut the half baguette lengthwise and toast.
- Let it cool down a little.
- Peel the garlic clove, cut off the end and rub against the toasted bread. How much ? Well it depends on how much you like garlic. If it is the first time you do this recipe, start by a little garlic.
- Drizzle olive oil and balsamic vinegar on the bread (see first picture), add salt and pepper.
- Cut the tomato in very thin slices and place on the bread (see picture).
- Drizzle olive oil and balsamic vinegar on the tomatoes, add salt and pepper again.
Et voila! Easy-peasy, tomato slicy… and bon appetit!