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Tostada is the foundational Spanish cafe breakfast - thick slices of rustic or sourdough bread grilled on a plancha until golden and crisp, then dressed simply with a generous drizzle of extra-virgin olive oil and a grind of sea salt. In Andalusia, where the tostada culture is most deeply entrenched, breakfast bars serve tostadas from early morning alongside small cups of strong coffee, sometimes topped with ripe tomato rubbed directly into the bread, or with olive oil and sugar as a regional variant. The ritual of the Spanish tostada is as much about the quality of the olive oil and the character of the bread as it is about technique.
Prep
5 min
Cook
5 min
Total
10 min
Servings
4 srv
Difficulty
Easy
Calories
200 kcal
For 4 serving(s)
Per serving
Slice the bread to about 2cm thickness. Toast on a dry plancha, griddle, or in a toaster until golden and crisp on both sides.
Transfer to a plate while still hot.
Drizzle generously with extra-virgin olive oil - use a good quality oil as it is the star of this simple preparation.
Optionally, rub the surface of the warm toast with the cut face of a ripe tomato.
Season with sea salt and serve immediately alongside a strong coffee.
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