Spanish tomato bread with garlic and olive oil
On the very first day in the Priorat region in Catalan, we sat down for breakfast at our B&B at the Trossos del Priorat winery and wine lodge. In front of us was a dish with a clove of garlic and one tomato. Along side was toasted bread and a bottle of olive oil. This is a morning ritual in Catalan and one that has spread to other regions of Spain. Our tour guide was quick to tell us how to make this delicious breakfast Tapas dish.
Ingredients and Instructions
- Cut one clove of garlic in half
- Rub garlic vigorous on toasted bread
- Cut tomato in half
- Rub tomato vigorously on the bread
- Add some extra virgin Spanish olive oil
- Spanish Tomato, bread, garlic, and olive oil on toasted bread or as in Spain
- Pan con Tomate’ y Anchoa—Garlic, Olive Oil, and Fresh Tomato on Toasted Bread
This Spanish tomato bread Tapa is not just for breakfast. It can be eaten at any meal. At lunch or dinner, I prefer a young (Joven) bottle of Tempranillo from Rioja to pair with the Spanish tomato bread
