This is one of my favourite munchies in the world. It evokes wonderful memories of eating this with a glass of really good rioja in the shadow of the beautiful Santa Maria del Mar in Barcelona, wondering if life could get any better. It is utterly simple to prepare, however do make sure your tomatoes are very red, ripe and soft to the touch. It can be very difficult to find decent tomatoes in this country and I think it is worth while spending that little bit more for tomatoes on the vine if shopping in the supermarket.
- 1 baguette (cut into 2cm thick rounds, or any good crusty bread cut into small portions)
- extra virgin olive oil (good quality, for drizzling - approximately 2 tablespoons per slice of bread)
- maldon salt
- tomato (half a tomato per slice of bread)
Pan Catalana is a community recipe submitted by TimBris83 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.