Spice up your appetizer game with this modern take on a traditional Grilled Spanish Tomato Bread inspired by my Camino De Santiago Hike in Spain!
Heat a grill or a grill pan to medium-high heat (about 375 on a grill).
Slice your baguette in half, and rub each half with olive oil. Lay each half, olive oil side down, onto your grill or grill pan. Cook for 2-5 minutes or until it is browned.
Take your bread off the grill and set aside, grilled side face up. Meanwhile, cut your tomato in half and rub each half with olive oil. Place the cut side down onto the grill. Grill for 2-5 minutes, until the tomato is warm and soft and maybe has some char marks.
Using tongs grab your tomato and rub the grilled side over the bread, allowing the juices to seep into your crisp bread. Do this for both sides of your grilled baguette.
Season with flaky sea salt and pepper. Cut into 1" thick strips and serve with your favorite cheeseboard accouterments or by itself with dinner.