“Pa amb tomaquet”, as this is called in Catalonia, is probably every Catalan’s favorite dish. Like breathing air or drinking water, it is a necessity of life.
This is great as an accompaniment to your food or as a brushetta style hors d’oeuvres. You can top the finished bread with slices of Serrano ham (or prosciutto), canned sardines or anchovies, sliced Manchego cheese or roasted vegetables such as eggplant and red bell pepper.
You can prepare these up to 1 hour before serving but not more or they will get soggy. For even more authenticity, put the components on the table and let everyone rub their own bread. This is commonly done in most households and many restaurants in Catalonia.
- Sliced bread (any type of hearty French bread that isn't too doughy)
- Ripe tomatoes (sliced in half across the middle)
- Extra Virgin Olive Oil
- Garlic (peeled whole clove)
- Salt (preferably sea salt)
- Toast the sliced bread (either in the toaster, broiler or even BBQ!)
- Rub the bread lightly with a garlic clove (depends how strong you prefer).
- Rub the flesh of the tomato generously onto the bread.
- Drizzle the olive oil on top and grind the sea salt all over.
Welcome to Liz’s Kitchen
Liz Bokisch is co-owner along with her husband, Markus Bokisch, of Bokisch Vineyards.
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