Pa amb Tomàquet 🍞

Método

1. 1

   Toast the bread until the surface is crisp and rubbed edges leave crumbs.

2. 2

   Cut the tomato in half. Rub the cut face over each toast in firm circles until the flesh grates away and the bread turns scarlet and slightly soaked.

3. 3

   Optional Catalan twist: swipe one raw garlic clove over the toast before the tomato.

4. 4

   Drizzle olive oil in a thin thread, finish with flaky salt.

5. 5

   Serve immediately as a snack, tapas or with grilled onions (ceba) at a bodega.