This combination makes so much sense that I can’t believe it has taken me so long to discover this amazingly simple tapa. I discovered this dish on our most recent trip to Barcelona, Spain. It typically comes out prior to a meal almost as an appetizer or tapa. Its roots lie as a Catalonian dish but has been adopted throughout Spain. I love this dish because it’s so easy yet tastes like effort. There’s no cooking involved and although many eat it as a tapa, sometimes I’ll polish off an entire baguette laden with equal parts tomato, olive oil, anchovies, and garlic as a meal.
- 1 French baguette, sliced lengthwise and then in 3 inch sections
- 2 Cloves garlic, peeled and halved
- 1 Large ripe tomato, halved
- 2 Tablespoons extra virgin olive oil
- Salt flakes, sea salt or Maldon salt
- Fresh ground pepper
- Optional: anchovies, mozzarella buffala, basil
- Toast the baguette sections in a toaster oven, pan, or toaster
- Rub the garlic all over the top of the bread. The toasted bread acts as a natural grater for the garlic. If you are not a garlic fan, rub it lightly around the edges. If you're a garlic lover like me, rub it all over the piece of bread or grate it with a microplaner.
- Take the tomato and squeeze the inside jelly part evenly among the baguette sections. Then rub any additional tomato you can find all over the sections. You can also grate the tomato and then spoon it onto the bread.
- Finish with a drizzle of olive oil.
- Grind fresh pepper and salt to taste.
- Additional toppings such as anchovies, fresh mozzarella buffala and basil add a more complex dimension to this deliciously simplistic tapa.