This dish is traditional throughout Catalunya, said Anna Cabrera and Vanessa Murphy, and in different guises all over Spain.
When entertaining, we love to pile all the toasted slices of bread with the whole tomatoes, garlic, olive oil and salt: then everyone can dive in and make their own.
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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