Grilled Bread with Ripe Tomatoes and Olive Oil
Joan
Catalonia’s Pan con Tomato
ingredients
- 2 cloves garlic, peeled
- salt and freshly ground pepper
- 1/4 cup extra virgin olive oil
- 12 slices rustic country-style bread, 3/4 inch think
- 6 very ripe tomatoes
- garnishes-
- 1/2 cup pitted green Spanishes olives
- 6 paper think slices Serrano ham, prosciutto
- 12 paper thin slices manchego or Parmigiano-Reggiano cheese
directions
- 1
Mash the garlic and a pinch of salt in a mortar and pestle or with the back of a knife on your cutting board to make a fine paste. Mix with the olive oil. Set aside.
- 2
Grill the bread until golden brown over a wood-burning fire or a gas grill, or toast the read under a broiler until golden on each side, 45 to 60 seconds.
- 3
Cut the tomatoes in half and, cupping a half in your palm, rub both sides of the toast with the tomato, squeezing slightly as you go along to leave pulp, seeds, and juice. Drizzle the toast with the garlic-olive oil mixture and sprinkle with salt and pepper. Serve immediately garnished with the olives, ham, and cheese.
Source: Joan
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