Even though the appetizers known as tapas are originally from Andalusia in southern Spain, this simple tapa (pronounced pah ahmb toh-MAH-ket) is popular in Catalonian restaurants and homes. Hearty toasted bread is a great complement to very ripe tomatoes. The crusty toast soaks up the tomato and garlic flavor, and pairs well with Catalonian Salad with Greens and Romesco Vinaigrette or Garlic Soup. If you have the grill fired up, you can grill the bread instead of broiling it.
6 (1-ounce) slices rustic bread
1 tablespoon extravirgin olive oil
2 large garlic cloves, halved
1 ripe, soft tomato, halved
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Arrange bread slices on a baking sheet; brush with extravirgin olive oil. Broil 2 minutes on each side or until lightly browned. Rub cut sides of garlic over each bread slice; discard garlic. Rub cut sides of tomato over bread (tomato pulp will rub off onto bread); discard tomato. Sprinkle evenly with salt and black pepper.