A tapas I almost forgot.
Tomato toast two ways.
It has been over two years since we went to Spain and I really think that was one of the most memorable trips we have taken. I love tapas and anything served in small plates; and this Catalan recipe will certainly please.
Years ago after my oldest son graduated from college he went to Spain for 5 months to study Spanish. One night he called and was telling me all about what he had been doing and he told me he had been to a Tapas bar. Ok, I knew what tapas were even back in 1997 but for some reason when he said it I thought he said “topless bar”. Funny, huh. Since then I have always been careful how I have said the word. Not that topless bars wouldn’t serve good food (I seriously doubt it) I just don’t want to get the two confused.
One of my favorite tapas bars, other than the ones we visited in Spain, is in Chicago and I probably have mentioned it before — Mercat. If you find yourself in Chicago and you’re in the Michigan Avenue area, please go, you won’t regret it.
In Spain one morning I had tomato toast for breakfast along with a glass of canned fruit cocktail drained and covered with orange juice; and the second time was at a small tapas bar just around the corner from Picasso’s museum (EL XAMPANYET Montcada). Very tasty tomato toast and I was intrigued; just one more thing in this world I had not experienced.
I remember researching this tomato toast recipe when we returned and found there were a couple of ways of making it. All recipes started with a grilled/toasted slice of baguette and then it was rubbed with a clove of garlic. The next step was to take a fresh cut (halved) tomato and rubbed back and forth across the rough surface of the toast then drizzle with some olive oil and a good sprinkle of sea salt. The other way was to use a box grated and grate the tomato (don’t use skin) and then put some of the pulp on top of the grilled baguette then drizzle with olive oil and a sprinkle of sea salt. I’m trying both ways to see what results I like the best.