Catalan Tomato Toast
Serves: 4
Total Time:
Prep Time:
Difficulty Level:
BY CHEF JOHN ASH
This is a classic starter and considered the national dish of Catalonia. It was also a dish I prepared for the Grand Cru Club Member event featured on page 10. It’s done variously with anchovies and/or other tinned fish, cheeses and/or Spanish Jamon serrano (cured Spanish ham). Lovely with the fruit forward 2023 Russian River Valley Pinot Noir.
INGREDIENTS
4 slices rustic bread
2 medium very ripe tomatoes
Extra virgin olive oil (preferably Spanish) for drizzling Sea salt to taste
8 small anchovies, preferably smoked or other tinned fish Garnish: Thin slices of Jamon Serrano or prosciutto and caperberries, if desired.
INSTRUCTIONS
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Toast or grill the bread and set aside. Cut the tomatoes in half. Place a grater over a large mixing bowl. Rub the cut face of the tomatoes until all the flesh is grated. Discard the skin.
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Add 3 tablespoons of olive oil to the grated tomato and season to taste with salt.
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Spoon the tomato mixture over the slices of toast and top each slice with two of the anchovies or your other favorite tinned fish on top. Drizzle with a little more oil and serve garnished with serrano ham and caperberries.
