This dish is traditional throughout Catalunya, said Anna Cabrera and Vanessa Murphy, and in different guises all over Spain.
Ingredients: serves four
- 1 pa de pagès or a sourdough boule – it’s important for the slice to be nice and long
- 2 garlic cloves, unpeeled
- 2 ripe vine tomatoes
- a pinch of fine sea salt
- extra virgin olive oil
Method
- Preheat the grill.
- Slice the bread lengthways so that you get four lovely long slices of bread (one slice per person). Toast on both sides under the grill.
- Meanwhile, slice the end (butt) off the garlic cloves, but leave the skins on.
- To serve, rub the butt of the raw garlic over the slices of toasted bread. Cut a tomato in half and rub that half over the slice of bread – really mush it in. Discard the tomato once used.
- Sprinkle with a pinch of salt. Drizzle with oil. Ready to go.
Recipe from “Tapas” by Anna Cabrera and Vanessa Murphy, published by Blasta at £13. To buy from The Week Bookshop for £9.99, call 020-3176 3835 or visit theweekbookshop.co.uk
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