This simple combination of toasted bread and tomatoes is classic Catalan fare, served in nearly every restaurant in Barcelona and the surrounding region of northeastern Spain.
Toast or grill the bread until it is golden. Rub each slice of bread with the cut side of a half clove of garlic, using a fresh piece of garlic for each slice. Rub each slice of bread with half of a tomato, pressing firmly to push the pulp into the bread. Discard the skins and remaining pulp. Drizzle olive oil over the bread, add a little salt and pepper to each slice and serve immediately.
Copyright 1996 by Michele Anna Jordan, author of The Good Cook's Book of Tomatoes. All Rights Reserved. Reprinted with permission.
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