PAAMB TOMAQUET

PAAMB TOMAQUET:    EUROPE    (serve 1 )

INGREDIENTS:

2 slices chewy, crusty sourdough bread
1 vine- ripened ripe tomato
Olive oil
Sea salt
Tomato wedges, black olives, Spanish
Anchovy fillets, shelled cooked prawns and
Paper- thin slices of beef ham to garnish

METHOD:

• Toast the bread until almost burnt on a hot barbecue.
• Squash half a vine- ripened tomato into each slice, Place on a platter, drizzle with extra virgin olive oil and sprinkle with flaky sea salt.
• Break with tradition by dressing the platter with more tomato wedges, black olives, Spanish anchovy fillets, shelled cooked prawns and paper- thin slices of beef ham.

TIPS  -One of the most simple dishes to prepare is a big platter of paamb tomaquet, the  Catalonian tomato and garlic bread. Literally 'bread with tomato', the dish is served accompanied with any sorts of sausages ( cured botifarres, xorico, fuet etc ), ham, cheese, marinated fish, or grillled vegetables like escalivada. Sometimes garlic is rubbed on the bread before rubbing in the tomato.