Pan con tomate (Spanish tomato bread)

Ingredients

• 4 slices bread (('country style' or eg cross slices of a baguette))
• 1 clove garlic ((small))
• 1 tomato
• 1/8 tsp salt ((approx - more/less to taste))
• 1/2 tbsp extra virgin olive oil ((approx))

Instructions

1. 1

   For both versions, first toast the slices of bread until lightly brown. Most traditionally, you grill them to add a bit more flavor, but you can also cook them using a broiler/overhead grill or a toaster. They should be crisp but not too brown.

2. 2

   For Catalan version, peel the garlic but keep it whole and cut the tomato in half cross-wise. Rub the garlic over the toasted slices of bread, then rub with the cut side of the tomato. Sprinkle on a little salt and drizzle with oil.

3. 3

   For central-Spanish version, finely grate or crush the garlic and grate the tomato (if grating, use the coarse side of the grater for the tomato, I recommend microplane for the garlic). Put both in a small bowl with the salt and olive oil, mix then spoon over the toasted bread.