Catalan Tomato-Rubbed Toast with Garlic and Olive Oil

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This humble Catalan classic transforms thick slices of rustic country bread into something extraordinary using just a few perfect ingredients: ripe tomatoes rubbed directly onto warm bread, a clove of raw garlic, and a generous glug of good olive oil. It is the cornerstone of Catalonia's bread-and-tomato tradition and a daily staple at breakfast counters and tapas bars across the region.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 32 gCarbs
• 3 gFiber
• 4 gSugar
• 6 gProtein
• 475 mgSodium
• 245 mgPotassium
• 65 mgCalcium
• 1.6 mgIron
• 12 mgVitamin C
• 38 mcgVitamin A

Ingredients

For the toast

• 4 thick slices (about 1 inch) rustic country bread, preferably Catalan-style pa de pagès
• 1 small garlic clove, halved lengthwise
• 2 large ripe tomatoes, halved crosswise (vine-ripened if possible)
• 4 tablespoons extra-virgin olive oil, preferably Spanish
• 1 teaspoon flaky sea salt, such as Maldon
• Optional garnish: 2 ounces thinly sliced Spanish jamón serrano or cured anchovy fillets

Directions

1. Lightly grill or toast the bread slices on a grill pan, in a toaster, or under the broiler until golden on the outside but still soft inside, about 1 to 2 minutes per side.
2. While the bread is still warm, take the cut side of the garlic clove and rub it firmly across the surface of each slice; the heat will help release the garlic juices into the crumb.
3. Cut the tomatoes in half crosswise and, holding each half like a scoop, rub the cut side directly onto each slice of bread, pressing firmly so the pulp, seeds, and juice soak into the surface.
4. Let the tomato-soaked bread rest for about 1 minute so the juices absorb into the crumb, then drizzle 1 tablespoon of extra-virgin olive oil evenly over each slice.
5. Sprinkle the tops generously with flaky sea salt, taste, and adjust with more salt if needed.
6. If using, drape thin slices of jamón serrano or a few cured anchovy fillets over each toast, then serve immediately while the bread is still warm and the oil is fragrant.

Cook’s Notes

• Use the ripest, most flavorful tomatoes you can find; out-of-season hothouse tomatoes will give disappointing results, so seek out heirloom or vine-ripened varieties when available.
• The bread should be warm and just barely toasted so it absorbs the tomato juice without turning soggy; a day-old rustic loaf is ideal.
• Rubbing the tomato directly onto the bread (rather than slicing it on top) releases the right balance of pulp and juice and gives the bread that signature red streaking.
• For a heartier version, layer on sliced manchego cheese, cured anchovies, sobrassada, or a soft goat cheese alongside the toast.

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