Tomato Bread (Pa amb Tomàquet)
, 4
Toasted bread rubbed with garlic and fresh tomato, finished with olive oil and sea salt—a Catalan classic.
| 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) | ||||
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