\n<\/p>\n
Summertime is tomato season and rather than a bread recipe, here is a suggestion for something delicious to do with your existing artisan style crusty breads\u2014any bread that can be sliced and toasted up nice and crunchy. You can make pa amb tom\u00e0quet<\/em> (bread with tomato), an iconic dish from Catalonia that has a perfect balance of garlic, tomato, olive oil, and salt. It\u2019s one of the two baked goods I remember most fondly from when I lived in Barcelona as a teen. The other is gofres <\/em>(waffles) with chocolate, which my friends and I would eat in the early morning hours after dancing in discotecas.<\/em><\/p>\n This bread is so symbolic of Catalunya<\/em> that in other parts of Spain, it\u2019s often referred to as pan catal\u00e1n<\/em>\u00a0or Catalan bread. Unlike Italian bruschetta<\/em>, Catalan tomato bread has no chunks. The toasted bread is coated in the essense of garlic, followed by a thin layer of juice-pulp from a fresh, acidic tomato, a drizzle of olive oil and a sprinkle of salt. It is easy to make, not messy to eat, and shockingly delicious.<\/p>\n The video below demonstrates how to prepare Catalan tomato bread: pa amb tom\u00e0quet.<\/em><\/p>\n