Tomato Bread (Pa amb Tomàquet)
From smittenkitchen.com
4
Toasted bread rubbed with garlic and fresh tomato, finished with olive oil and sea salt—a Catalan classic.
Adjust▾
🌐Translate
⋯
| prepCut baguette or ciabatta in half lengthwise | ||||
| 2 6-inch lengths baguette or ciabatta, cut open lengthwise | Toast bread until crunchy | Rub with garlic clove | Rub tomato over bread, drizzle oil & salt | Cut into sections, serve with optional toppings |
| 1 whole garlic clove, peeled | ||||
| 1 large tomato (12 oz ideal) or a few golf-ball sized campari tomatoes | ||||
| 30 ml olive oil | ||||
| Flaky sea salt | ||||
| Jamón, anchovies, chorizo, or other tapas (optional) | ||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free