Pa Amb Tomaquet Spanish Bread with Tomato Recipe

Pa Amb Tomaquet Spanish Bread with Tomato

Serves 4


  • 12 slices, about 1/3-inch thick Metropolitan Market baguette or small of ciabatta
  • Spanish olive oil, such as Merula or Castillo de Canena
  • 3 cloves garlic, unpeeled and cut in half crosswise
  • 3 very ripe tomatoes
  • Salt
  • Optional: 12 thin slices of Jamón Serrano or Iberico (Spanish ham)


  1. Preheat oven to 375°F.
  2. Place bread slices on a baking sheet. Brush or drizzle with olive oil. Bake for 5-10 minutes, until warm and lightly toasted.
  3. Remove bread from oven and rub cut side of garlic cloves on the slices.
  4. Cut tomatoes in half and rub the pulp and seeds of the cut side into the bread.
  5. Drizzle with more olive oil and sprinkle with salt. If desired, top each with a slice of Jamón Serrano.
  6. Cook's Tip:
  7. For Step 4, you can grate the cut side of the tomatoes on the large holes of a box grater into a bowl (instead of rubbing the tomatoes on the bread). Then spread the pulp into the bread, and finish as directed.


Amount Per Serving (based on 4 servings)
Calories: 210
Fat: 8 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 150 mg
Carbohydrates: 30 g
Fiber: 2 g
Sugar: 4 g
Protein: 6 g
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