So, yes, recently Mr. T and I returned from a wee vacation in Spain with the rest of the family T. And, while there was allegedly internet access (via “dongle”), it wasn’t all that reliable and there were so many other pressing things to do… playing with adorable the niecelet, conquering castles, eating tiny fish, and, uhm, sitting on the beach, sitting by the pool, etc.
In any case, though, how about a lovely little snack for when you’re not doing any of those things, but would like to be? Direct from Spain–or Catalonia, depending on where you are and who you ask–and far more than the sum of its admittedly humble parts. This is one of those, “really, this is going to be tasty?” recipes. I mean, at it’s most basic, it’s just a piece of toast with garlic and tomato smushed into it.
Doesn’t sound that all that appealing, really. But it is. Crunchy bread; hot, pungent garlic; sweet, juicy tomato. It’s really got everything–particularly when you opt to lay on a few olives or bits of anchovy. Even better!
As with all simple things, this one really depends on the quality of your ingredients. You want a nice, big, end of season tomato that, hello, tastes like a tomato. A nice, knarly-looking heirloom that might just be a bit too soft for salads? Perfect.
Your bread should also be beyond reproach–a nice simple country loaf will do fine. Avoid sourdough. Use the finest salt and olive oil that you have, and if you’re going to garnish with anchovies or olives (and I suggest that you do) for lord’s sake use good ones.
The below recipe is for two slices of bread. Obviously, this can be multiplied several times over with ease, and the finished slices could be cut into smaller pieces for a cocktail ‘do and that would be totally bueno. Just remember that they shouldn’t sit around too long. The bread should still be warm and the tomato should only penetrate so far. There’s no magic in cold, soggy bread; so serve them up as you make them with sunshine and panache.