Tomato toast or ‘Pan con Tomate’ is a dish that the Catalonians are rightly proud of. Even if it’s not a great version, it still tastes really good. Using Fresh Parsley Oil only enhances the already tried and tested combinations of flavors here, although a Catalan would probably disagree. What can be agreed on though is not to be mean when dousing the toast with the oil. Add jamon or anchovy as you prefer.

Ingredients

1 loaf of fresh white bread, such as a sourdough, cut into 4, 2cm thick slice
1 peeled clove of garlic
250g flavorsome tomatoes (size and shape is less important)
100g jamon – Iberico is best but expensive, Serrano is fine. (Italian prosciutto can also be used) – optional
6 anchovy fillets – optional

Fresh Parsley Extra Virgin Olive Oil
Sea Salt

Ingredients

1 loaf of fresh white bread, such as a sourdough, cut into 4, 2cm thick slice
1 peeled clove of garlic
250g flavorsome tomatoes (size and shape is less important)
100g jamon – Iberico is best but expensive, Serrano is fine. (Italian prosciutto can also be used) – optional
6 anchovy fillets – optional

Fresh Parsley Extra Virgin Olive Oil
Sea Salt

1

Remove stalks from the tomato and then wash. Cut in half and then put in a food processor. Blitz on a high speed for around 20-30 seconds, until the flesh has been chopped up but there is still some texture. Set aside in a bowl.

2

Put the bread in a toaster and toast till brown on both sides (if you have a BBQ or similar type of heat available, then use it here).

3

Lightly rub the warm toast with the garlic all over – less is more here go gently.
Generously drizzle the olive oil all over the toast and then put a couple of spoons of tomato on top, smoothing it all over the surface.

4

Sprinkle a pinch of sea salt on top and then drizzle a little more oil.

5

Add the jamon or anchovies now, if desired, and then eat. Whilst delicious warm, the toast is actually as delicious once the bread is a little soggy.

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