This traditional Catalan dish is simple and versatile. In Spain, it would be equally appropriate for a second breakfast (desayuno), evening tapas, or along with other fare as a casual dinner. Supply grated Manchego cheese for topping, extra olive oil for dipping, and Cava (the Spanish equivalent of French champagne) and your backyard fiesta will have acquired a true Catalan flavor.
Special Diets:
Method
Quarter tomatoes, remove seeds and juice from half of the quarters, and then sprinkle all over with salt and pepper.
Put in a food processor and pulse several times until you have a coarse purée. Place in a serving bowl.
Prepare a grill for medium-high heat cooking.
Slice bread on a diagonal into 3/4-inch thick pieces.
Brush both sides of bread with oil and place on the grill, leaving for about 2 minutes and then flipping 45 degrees on the same side (to make a nice cross-hatched mark). Turn slices over and repeat on other side.
Once all slices are grilled, take a clove of garlic and rub it lightly over one side of the toast.
Place toast on a serving platter, garlic-rubbed side facing up.
Top with a tablespoon of tomato mixture and a few slices of Serrano ham.
Nutritional Info
Serving Size
Calories
270
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.