When traveling to a new country, we always try to sign up for a food walking tour early in the trip. They’re usually led by locals who love introducing guests to regional flavors found in out-of-the-way neighborhood markets, cozy cafes and lively pubs. During a tapas walking tour in Barcelona, we sampled this simple yet delicious appetizer. It’s easy to replicate at home, and is just right for enjoying late summer tomatoes. Try it on its own or serve alongside ham or chorizo.
Catalan Tomato Bread (Pan con Tomate)
Servings: 4
Ingredients
- 1 clove garlic (cut in half)
- 1 Tbsp. olive oil (or more to taste)
- 1/4 large ripe tomato (cut into quarters)
- salt to taste
- 1/2 baguette
Instructions
- Cut baguette into 1/2-inch slices.
- Place baguette slices on a cookie sheet and broil in the oven until the top is browned. Alternately, place baguette slices directly on a charcoal or gas grill grate and grill until the top is browned.
- Flip baguette slices over and brush with olive oil. Toast under broiler or on grill grate until browned.
- Remove baguette slices from the oven/grill.
- While still hot, rub the cut side of the garlic on one side of the toasted baguette slices, allowing the rough crumbs to scour the surface.
- Rub the cut sides of the tomato quarter over one side of the toasted baguette slices so that some of the flesh gets scraped onto the surface of the bread.
- Sprinkle with salt, if desired, and serve immediately.