Toasted rustic bread rubbed with the pulp of a ripe tomato and finished with olive oil and salt, the everyday Catalan breakfast or tapas base, often topped with jamon or anchovy.
Toast the bread
Toast or grill the bread slices until crisp and lightly charred at the edges.
4 minRub with garlic
While the bread is still warm, rub the cut side of a garlic clove over each slice.
Rub with tomato
Rub the cut side of a ripe tomato half firmly over the bread, squeezing gently so the pulp and juice soak into the crust and only the skin is left in your hand.
Finish and serve
Drizzle generously with olive oil, sprinkle with salt, and serve immediately while the bread is still warm.
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