Pa amb Tomaquet is a Catalan-style bread rubbed with garlic and tomato. It is popular in Andorra, Catalonia (Barcelona), and Majorca. It is a great technique to add new life to leftover bread slices that have become stale. Rubbing with the tomatoes (the juicier and more ripe the better) softens the bread a bit.
Serve on a platter with assorted cheeses, ham, sausages, anchovies, marinated fish, omelettes, and grilled vegetables.
Here is a more detailed description and history of Pa amb Tomaquet: Eat Catalunya
I used the broiler to toast the bread, but you can also grill the slices or bake in a 400 degree F oven.
I have seen differing recipes on whether to toast/dress one or both sides of the bread.
Pa amb Tomaquet (Catalan Bread with Tomato)
Adapted from 196 Flavors
1 loaf pa de pagès or country bread
4 garlic cloves, halved
3 well-ripened medium tomatoes, halved horizontally
Sea salt for sprinkling
Extra virgin olive oil for Drizzling
Slice the country bread on the diagonal into about 1/2 inch thick slices. Arrange in a single layer, cut side up, on a baking sheet. Place under the broiler on low and toast until golden. If desired, toast the other side.
Rub each slice of bread on the toasted side with the cut side of the garlic. Rub well with the cut side of the tomato halves.
Serve immediately sprinkled with sea salt and drizzled with olive oil.