Pa Amb Tomàquet

The Simple Method (That Makes All the Difference)

1. Toast the bread - Lightly toast the bread slices until just golden and crisp on the outside but still soft inside. You can use a toaster, grill, or traditional Spanish method of open flame.
2. The garlic touch (Totally optional) - Take the cut side of the garlic clove and rub it gently across the warm surface of the toasted bread. The rough texture will catch tiny bits of garlic, creating an aromatic foundation without overpowering.
3. The tomato technique - You have two authentic options: Traditional method: Cut the tomatoes in half crosswise (not through the stem). Hold a tomato half in your palm, cut-side facing down, and firmly rub it against the bread's surface. The bread should catch the pulp and juice while leaving most of the skin behind. Grated method: Alternatively, cut the tomatoes in half and grate them using the large holes of a box grater, collecting the pulp and juice in a bowl (the skin will remain in your hand). Spoon this fresh tomato paste onto the bread, spreading it evenly across the surface. Whichever method you choose, the bread should be moistened but not soggy.
4. The crucial finish - Immediately drizzle BRISCA Arbosana & Koroneiki Extra Virgin Olive Oil generously over the tomato-rubbed bread. Don't be shy - this is where the magic happens! The oil should visibly glisten on the surface.
5. Final touch - Sprinkle with a pinch of flaky sea salt to taste.
6. Serve immediately - Pa amb tomàquet is best enjoyed right away while the contrast between crisp bread and juicy tomato is at its peak.

Why BRISCA Makes the Difference

Pa amb tomàquet lives or dies by the quality of its ingredients, particularly the olive oil. BRISCA's Koroneiki and Arbosana's coupage, creates the perfect counterpoint to the sweet acidity of the tomato and the crisp bread.

This is a dish where you can truly taste the difference that same-day milling and low-temperature extraction make - the olive oil isn't just a component, it's the star that transforms simple ingredients into a transcendent experience.

Serving Suggestions

While perfect on its own as a snack or appetizer, pa amb tomàquet also pairs wonderfully with:

• Thin slices of jamón (Spanish dry-cured ham)
• Aged Manchego cheese
• Spanish marinated olives
• A glass of crisp Spanish white wine or a light red

The History Behind the Dish

Dating back to the 19th century in Catalonia, pa amb tomàquet was originally a clever way to revive stale bread. Farmers and laborers would rub tomato on hardened bread to soften it, then add olive oil for flavor and calories. What began as peasant food became a beloved staple throughout Spain, representing the ingenious simplicity at the heart of Mediterranean cooking.

Today, no Spanish table is complete without this humble yet perfect dish that demonstrates how just a few quality ingredients, treated with respect, can create something truly special.

¡Que vivan las sobremesas sin fin! Enjoy this pa amb tomàquet as the start of your own endless, joy-filled gatherings around the table.