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My maternal grandmother, Yaya, was a second generation immigrant, who's parents were from Catalonia, Spain. They were working class and the brought their culture with them when they emigrated to Brooklyn, NY. One of my most clear memories of Yaya's Catalan food culture is this dish, which she would make in the mornings to have with a cup of black coffee. It is a dish that my mother makes when we need something quick in the morning. It is the main link I have to my Catalan ancestry and it is absolutely delicious. Please try it out and have a taste of the Mediterranean!

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Yields1 Serving
Prep Time10 minsTotal Time10 mins

Ingredients

 baguette or other crusty bread, sliced to around 1/2 inch thick (if you have a baguette, you can just halve it lengthwise
 unpeeled whole cloves of Oak Spring Farm garlic
 Oak Spring Farm heirloom tomatoes
 extra virgin olive oil
 flaky salt, prefer sea salt

Directions

1

Toast the bread. I prefer to use an oven at about 400°F for 5-10 minutes. The bread should be crispy on the surface, but still a little chewy in the middle.

2

Once the bread is toasted, remove it from the oven and rub the garlic cut-side-down all over the top of the bread. If you are sensitive to the spice of raw garlic, go light on this step. If you're like me and can't get enough garlic, add a lot!

3

Take a tomato half and rub it cut-side-down all of the top of the bread. This will essentially juice it into the bread. For a traditional preparation you don't eat the skin of the tomato, just the pulp and juice.

4

Drizzle the bread with olive oil. Sprinkle on salt to taste.

5

If you've used long lengths of bread, cut into servings and serve immediately! Enjoy a classic breakfast for laborers in Catalan who needed a quick, easy, and light meal to start the day.

DifficultyBeginner

Ingredients

 baguette or other crusty bread, sliced to around 1/2 inch thick (if you have a baguette, you can just halve it lengthwise
 unpeeled whole cloves of Oak Spring Farm garlic
 Oak Spring Farm heirloom tomatoes
 extra virgin olive oil
 flaky salt, prefer sea salt

Directions

1

Toast the bread. I prefer to use an oven at about 400°F for 5-10 minutes. The bread should be crispy on the surface, but still a little chewy in the middle.

2

Once the bread is toasted, remove it from the oven and rub the garlic cut-side-down all over the top of the bread. If you are sensitive to the spice of raw garlic, go light on this step. If you're like me and can't get enough garlic, add a lot!

3

Take a tomato half and rub it cut-side-down all of the top of the bread. This will essentially juice it into the bread. For a traditional preparation you don't eat the skin of the tomato, just the pulp and juice.

4

Drizzle the bread with olive oil. Sprinkle on salt to taste.

5

If you've used long lengths of bread, cut into servings and serve immediately! Enjoy a classic breakfast for laborers in Catalan who needed a quick, easy, and light meal to start the day.

Pa Amb Tomàquet (Catalan Tomato Bread)