This is the Catalan version of the Spanish "pan con tomate", closely related to the Italian bruschetta. It's light, simple and fast to make and quite delicious. The bread used is peasant-style bread, not too stale (but sometimes toasted), which is rubbed with olive oil, salt and sometimes garlic. Then, a very ripe tomato is squeezed and rubbed on the bread until most of the tomato flesh is transferred to the bread base. It's served right away. Try it at least once.
More information on the cultural background of the dish here.
Last year: Field salad with parsley and breaded Camembert.
Two years ago: Gyeran-Jim (Korean fritata with green onion).
Three years ago: Baby making and no cooking :).
Ingredients (makes 1):
- 1 large slice of peasant-style wheat bread
- 1 small tomato
- 1/2 of a small garlic clove
- 1 teaspoon of extra virgin olive oil
- a pinch of salt
Rub the bread gently with olive oil and salt. Also rub the garlic clove (cut side down) on it.
Next, squeeze and rub the halved tomato on the bread until you're left mostly with a hollow tomato skin.
It's done, dig in! :)