Tomato Tostada

I grew up having this for breakfast during the holidays (summer and winter) and I can still smell the garlic being rubbed against the bread on my dad’s piece of toast early in the morning and can see him drenching his toast with our traditional olive oil (which we call Negra) and half his plate at the same time! Now, I love having tostadas with my children on the terrace in the bar in Spain, or on Saturdays at home in Hampshire. These days, when I am in Spain I use Verde and when I’m in Hampshire I often use Negra, especially in the winter time as it reminds me of my childhood and my dad.

How to prepare these ‘tostadas’ is an entire conversation in itself, like preparing scones in England: cream or jam first? With tostadas, this becomes a question of whether you pour the olive oil or spread the grated tomatoes on your bread first. It’s a hugely personal matter, so the method below is how I like them! Maybe you should try both and let me know your preference.


Tasty bread like baguette, ciabatta or sourdough

2tbsp Negra olive oil for a traditional flavour or 2tbsp Verde olive oil for a vibrant peppery flavour

Sea salt flakes

1 garlic clove (optional)

2 fresh beef or plum tomatoes finely chopped

Takes 10 mins – serves 4


Slice the bread and toast either in the toaster or under the grill for a charred taste.

Rub the garlic over one side of your bread (optional) and drizzle Negra or Verde olive oil, depending on the version you prefer, generously over the bread, add the chopped tomatoes and sprinkle some salt over it. I always add another drizzle of olive oil at the end.

Tostadas are ideal for breakfast and brunch. Turn them into a light lunch, by adding different extra toppings: some hard cheese, cold meats, tuna or avocado slices.