Toasted parmesan tomato bread
4 cloves garlic, minced
1 large sprig fresh rosemary, finely chopped
1/4 cup olive oil
1/2 tablespoon kosher salt
Ground black pepper
4 large, thick slices sourdough bread
4 large tomatoes
3 ounces Parmesan cheese
Heat the oven to broil.
In a small, sturdy bowl, combine the garlic, rosemary, olive oil, salt and black pepper, to taste. Mix well, then use the back of a heavy spoon to mash the garlic and rosemary together to form a paste. This also can be done using a mortar and pestle, or a mini food processor. The rosemary won't mash well; this is fine.
Spread a quarter of the mixture over one side of each slice of bread.
Slice two thick slabs out of the center of each tomato. Reserve the tops and bottoms of the tomatoes for another use. Set 2 slabs over each piece of bread. Shave some of the Parmesan over the tomatoes on each slice. Set the assembled bread on a baking sheet and broil on the oven's middle rack until the cheese is just starting the brown, about 2 to 3 minutes. Serve immediately.