Pa amb tomàquet is a Catalan tomato bread. Easy as hell. Cut up a baguette lengthwise, toast or grill it and rub the crumb with cut garlic. Rub that with sliced tomatoes (the best and ripest you can find). Top that with a couple of boquerones and you have a delightful hors d'oeuvre style tapa. —pierino
4 or more
vine ripe tomatoes
boquerones (white anchovies) or other really good 'chovy. It matters
Slice up your baguette into four sections. Then, split each section down the middle exposing the interior crumb. Toast or grill the bread (this is a great tapa before a steak dinner so you can multitask your grill)
Peel and cut your garlic cloves in half. Rub the bread with the garlic.
Slice the tomatoes through the equator. Now rub the tomato into the bread slices. Make a mess. Work as much tomato pulp into the bread as you can.
Olive oil is optional but if you are using it drizzle a little bit of it now. Sprinkle of salt.
Over each slice place two boquerones. Fold the anchovies in half for presentation. That's it. Simple right?
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.