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Playing Chapata


  • 1 ciabatta loaf, split lengthwise and lightly toasted
  • 4 tomatoes, cut in halves
  • Extra-virgin olive oil (EVOO), for drizzling
  • Salt and freshly ground black pepper


Serves: 6-8 servings


Rub the tomato halves into each piece of ciabatta. Drizzle them with a little EVOO and season with salt and freshly ground pepper. Cut bread into quarters, and serve.