Catalan Tomato Toast
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 2021 Russian River Valley Pinot Noir.
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.
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.
Add 3 tablespoons of olive oil to the grated tomato and season to taste with salt.
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.