Spanish Catalan Tomato Bread is a quick and easy appetizer or side with your favorite meal. Recipe uses a couple of ingredients. Ready in five minutes.
Quick and Easy Spanish Catalan Tomato Bread
Some recipes can transport oneself to faraway places, like this Catalan Tomato Bread.
My family and last traveled to Catalonia ten years ago and one of the recipes that I brought home with me was this one. I loved this recipe then as I do now.
Catalan Tomato Bread goes well with most red or light-dry white wines, although you could also serve it with Cava (Spanish sparkling wine) if you’d like.
It’s a relatively easy bruschetta recipe that takes toasted artisanal bread out of this world.
It can be used as an appetizer or as a side to a meal. I also like to offer it when I make a cheese and sausage board.
What I love about this recipe the most is how simple the ingredients are but the taste is amazing. What I learned from my husband’s family (who live in Catalunya) is that they make this on a regular basis.
Most families who have gardens grow tomatoes and what do you do with the extras? You make Catalan Tomato Bread or Pan con Tomate.
Toasted crusty bread is perfect for this, because the dense crumb (the inner part of the bread) offers a great surface to rub fresh garlic and tomato over it. Not to mention, when you add a pinch of salt and a drizzle of Spanish extra virgin olive oil it all melds together beautifully.
Toast a couple of slices of bread, rub garlic on each slice, followed by tomato. Drizzle with a little Spanish olive oil and enjoy!
Spanish Catalan Tomato Bread
- 12 slices artisanal Italian bread cut diagonally into 1 1/2 inch slices
- 2 Roma tomatoes cut crosswise into even slices
- 6 cloves garlic peeled, crushed slightly
- 6 tsp Spanish olive oil extra virgin
- Salt to taste
Preheat oven to 450 degrees F.
Place cut bread on a baking sheet and bake for approximately 5-10 minutes until toasted.
Remove from oven. Let bread cool for about five minutes.
Rub garlic clove over each slice of bread. Follow by tomatoes.
Drizzle with olive oil and a pinch of salt (optional).
Serve as is. Enjoy!
Toasting is not necessary if you use a good artisanal bread. Try it both ways. If you're in a rush, do it sans toasting. Also, try this with a thin slice of prosciutto or Spanish jamón (serrano ham).