Catalan Bread
This tasty bread is served with most any type of meal in the Catalonia region of Spain. We discovered it on our trip to Barcelona. It is so easy to make and so delicious. Just make sure to make some extra. It is hard to stop eating it.
I offer a grilling method, which is more authentic, and a method using the oven.
- 1 loaf of crusty bread, such as a baguette or italian bread
- 2 cloves garlic peeled
- 1 very ripe Roma tomato, ends removed, use 2 if the loaf is large
- 1 tablespoon extra virgin olive oil
- kosher salt
Oven Method
Preheat the oven to 400 degrees.
If you are using a large, loaf-style crusty bread, such as an Italian bread, cut the bread in 3/4 inch slices across, or if using a baguette style bread cut the loaf in half lengthwise. Brush all exposed soft parts of the bread (not the crust) with olive oil using a pastry brush. You just want a light coating. Sprinkle the bread with just a bit of salt.
Place the bread in the oven for anywhere from 5 to 10 minutes depending on the style of bread. You want the bread to get crusty and slightly charred on the edges.
Remove the bread from the oven, and using an oven mitt, or something else to hold the hot bread, gingerly rub one side of the bread with the garlic, followed by rubbing the bread with the exposed side of the tomato. The bread should have clear bits of the tomato in all the holes of the bread. You may have to press on the tomato if it is not ripe enough.
Serve immediately.
Grill Method
Preheat the grill on high for about 10 minutes.
If you are using a large, loaf-style crusty bread, such as an Italian bread, cut the bread in 3/4 inch slices across, or if using a baguette style bread cut the loaf in half lengthwise. Brush all exposed soft parts of the bread (not the crust) with olive oil using a pastry brush. You just want a light coating. Sprinkle the bread with just a bit of salt.
Place the bread on the grill for 2 or 3 minutes, just until the grill leaves some char marks. Turn the bread and grill on the other side for an additional 2 or three minutes, once again making sure you get some nice char marks.
Remove the bread from the grill, and using an oven mitt, or something else to hold the hot bread, gingerly rub one side of the bread with the garlic, followed by rubbing the bread with the exposed side of the tomato. The bread should have clear bits of the tomato in all the holes of the bread. You may have to press on the tomato if it is not ripe enough.
Serve immediately.