Pan con Tomate or Pa amb Tomaquet or Tomato Rubbed Bread

This Catalan dish has Mediterranean links to Italian bruschetta. Pan con Tomate lies close to the heart of the Catalan way of life. They have a passion for this simple food which is unrivaled. It is often the first thing brought to the table and is a classic served with ham, cheeses and pickles or with barbecued foods.  Famous Catalan chefs have made their own versions from Carles Gaig’s fresh tomato pulp in a cone of crispy bread to Ferran Adria’s tomato ice cream with a wafer-thin bubble of pastry. I served this with a toothpick of serrano jamon, manchego cheese & a grape tomato!

1/2 lb. ciabatta or coarse country white bread, preferably sourdough

4 cloves garlic, halved, optional

4 small ripe tomatoes, about 1/3 lb

Extra virgin olive oil for drizzling

Salt, optional or used flaked sea salt

• Preheat grill or broiler to high
• Slice the bread on an angle about 1/2 inch thick or less
• Grill or broil the bread on a baking sheet on both sides until light golden brown
• While warm, rub one side of the bread with the garlic, if using.
• Cut each tomato in half. Rub the cut sides of the tomato on top of the toasts until only the skins are left. Discard skins.
• Drizzle with olive oil and sprinkle lightly with salt if desired.
• Pile the toasts on a serving platter and serve

Nutrition Note: Tomato contains the carotenoid antioxidant lycopene which helps prevent gastrointestinal cancers. When finishing, use flaked sea salt because you can visualize & limit it more easily.