Pa Amb Tomàquet With Manchego
So after having this in Menorca and Barcelona in the last year it was time to make it at home. Slices of ciabatta bread brushed both sides with quality olive oil and then lightly toasted. Clove of garlic halved then rubbed over the warm bread. For this one plate I needed six big ripe tomatoes which luckily I have tons of. They need grating and the skins dispensing with. Then sieving until the pulp is left. Bit of salt stirred in and then spread over the warm garlicky bread. Serve with expertly thinly sliced manchego cheese. Or something like that. Enjoy. Then avoid breathing over people for the next few hours.
Pa Amb Tomàquet With Manchego
So after having this in Menorca and Barcelona in the last year it was time to make it at home. Slices of ciabatta bread brushed both sides with quality olive oil and then lightly toasted. Clove of garlic halved then rubbed over the warm bread. For this one plate I needed six big ripe tomatoes which luckily I have tons of. They need grating and the skins dispensing with. Then sieving until the pulp is left. Bit of salt stirred in and then spread over the warm garlicky bread. Serve with expertly thinly sliced manchego cheese. Or something like that. Enjoy. Then avoid breathing over people for the next few hours.