Pagnotta Bread Toasted with White Beans

1. Preheat the oven to a low broil setting. Toast the pagnotta bread for a few minutes each side, until golden on both sides.
2. When the bread comes out of the oven, rub the bread with the cut side of the garlic clove to add flavour.
3. In a bowl mix together beans and chili garlic ketchup.
4. Slice the toasted bread into 5 pieces and top with beans. Garnish with fresh rosemary.
5. Another option for serving: serve toast pieces separately with beans on the side to make each slice your own

Pagnotta Bread with Spanish-Style Grated Tomatoes

1. Slice tomatoes in half. Using a box grater and rub the inside of the tomato over the large box grater holes into a bowl. The tomato skin will remain intact while you’re grating the inside of the tomato into the bowl. Mix the tomato with fresh oregano and a good pinch of salt.
2. Preheat the oven to a low broil setting. Drizzle the pagnotta bread with olive oil and toast for a few minutes each side, until golden on both sides.
3. When the bread comes out of the oven, rub the bread with the cut side of the garlic clove to add flavour.
4. Spoon the tomato mixture onto the toasted bread, cut into triangles and serve immediately.