Starters

Tostada con Aceite de Oliva

Tostada con aceite de oliva is the breakfast of choice across Spain — and for good reason. When the bread is proper and the olive oil is worth tasting, three ingredients are enough. It is also the perfect snack at any hour: healthy, satisfying, and done in minutes.

Made with La Piedra del Molino extra virgin olive oil

Prep

5 min

Cook

3 min

Serves

1

Difficulty

Easy

Ingredients

Wherever olive oil is listed, use ours — La Piedra del Molino, cold-pressed at Cortijo El Marqués.

• 1 thick slice of good country bread or sourdough
• La Piedra del Molino extra virgin olive oil — generous
• Flaked sea salt
• Optional: 1 ripe tomato half, rubbed over the toast; or a thin slice of jamón

Method

1. 1

   Toast the bread until the crust is crisp and the centre is golden but still chewy — a grill or hot pan works best.

2. 2

   If using tomato, rub the cut half firmly over the warm toast so the pulp and juice soak into the bread.

3. 3

   Pour a generous amount of olive oil over the toast so the bread is glistening all over. This is the main ingredient, not a garnish.

4. 4

   Finish with flaked salt. Eat while the toast is still warm.