My husband has an amazing summer job. He takes students from Arizona State University (ASU) to León, Spain. In this four-week program the students take Spanish classes and engage in cultural excursions.
This past week-end the group travelled to Barcelona to experience the sights and sounds it has to offer: the Picasso Museum, the Barceloneta beach, and the Modernistic architectural visions of Antonio Gaudi, whose works include the cathedral La Sagrada Familia, el Parque Güell and La Pedrera, among others.
Among the things I enjoy most is trying the food. One interesting food item is bread with tomato, or pan con tomate, which is something comparable to Italian bruschetta. It’s toast that is spread with natural tomato pulp, and it’s typical of the Catalonian region, but the practice is now more wide-spread in Spain. Bread with tomato is extremely easy to make and people eat it at any time of the day or night, for breakfast, lunch, dinner, tapas, and snacks.
Preparation Time: 5 minutes
2 slices firm bread (French, sourdough, whole wheat, etc.)
1 ripe Roma tomato
1 tooth garlic
1) Toast the bread.
2) Cut the garlic in half and rub it over the toast.
3) Place the tomato on the counter and place your hand over it. Roll the tomato back and forth under the palm of your hand to soften up the pulp. Cut the tomato in half, remove the most of the seeds and discard them. Spread the softened pulp over the toast
4) Drizzle a little olive oil over the toast and then lightly salt the bread.