Nation Bread Rubbed with Tomato and Olive Oil Recipe  Nation Bread Rubbed with Tomato and Olive Oil Recipe 8167 nation bread rubbed with tomato and olive oil recipe

Nation Bread Rubbed with Tomato and Olive Oil Recipe

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Nation Bread Rubbed With Tomato And Olive Oil Recipe

Most doubtless invented as a advance to rescue venerable, dry bread, and to steal ultimate thing in regards to the tomatoes that grow so abundantly within the summertime garden, there is maybe nothing extra assuredly (or uniquely) Catalan or Mallorcan than bread rubbed with tomato, drizzled with olive oil, and sprinkled with sea salt. Pa amb tomàquet—in Spanish, it is believed as pan con tomate—is repeatedly eaten with slices of cured chilly cuts, cheeses, roasted escalivada greens, or anchovy fillets. It would possibly perchance perchance perchance perchance moreover be phase of a tapas unfold, the premise of a meal, or an accompaniment to grilled meats, and is no longer occasionally willing for breakfast. With some slices of old cheese or chorizo (or, the most fine of the most fine, a wedge of leftover Potato and Onion Egg Tortilla) and a restaurant con leche, it makes an precise country breakfast.
The bread is on the total extensive slices of pa de pagès (crusty Catalan round-loaf country bread), however a baguette sliced horizontally will work, too. Toasting the bread makes it more uncomplicated to rub with the garlic and tomato; if using baguette, skip the toasting. You would possibly perchance style the olive oil here, so make certain to utilize the most fine within the pantry.
Some steal to rub the tomato and oil on both facets of the bread, in which case the slices must tranquil be eaten with a fork and knife.  Nation Bread Rubbed with Tomato and Olive Oil Recipe

  • 8 – 12 slices of hearty country-style bread
  • 1 garlic glove, peeled
  • 3 -4 very ripe tomatoes, halved crosswise
  • flaky sea salt
  • extra-virgin olive oil
  1. Toast the slices of bread. If using the garlic, preserve it admire an eraser and rub the bread. Rub the tomatoes firmly over the bread while barely squeezing to aid liberate one of the important important juices, unless the slices are reddish and moist.
  2. If the slices are particularly wide, gash motivate them in half. On a wide platter, space a bottom layer of bread. Generously moisten with olive oil and sprinkle with salt. Stack on one other layer of slices and repeat with oil and salt. Repeat as mandatory unless all of the ingredients are outmoded. Encourage straight.

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