Bread with garlic, tomato and olive oil - Pa amb Oli (pamboli) in Mallorca, Pa amb Tomaquet in Catalonia, and Pan con Tomate in the rest of Spain are basically variations on a theme, though the locals in each region will tell you that theirs is the original and genuine. The main difference is that Pan con Tomate usually has grated tomato spread on, whilst the others are scrubbed with tomato. It is made with the local bread or half a baguette. Any bread of your choice will be fine, but the denser the better.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 15 minsTotal Time 15 mins 2 Baguettes, cut down the middle or 6 Slices from a Loaf
2 Cloves of Garlic peeled
4 Ripe Vine Tomatoes
2 tbsp Good Quality Extra Virgin Olive Oil
2 Large Pinches of Sea Salt
Slices of Serrano Ham optional
Thinly Sliced Manchego Cheese optional
Whole Green Olives optional
Guindillas (pickled green peppers) optional
Alioli optional
1 Lightly toast the bread in the oven.
2 Scrub both sides of the bread with a garlic clove.
3 Cut the tomatoes in half and scrub one side of the bread with tomato.
4 Drizzle with olive oil and allow it to soak in. A deft clean finger will help to distribute it.
6 If using, top with the ham and cheese and serve the olives and pickles on the side, with the alioli.
Ingredients 2 Baguettes, cut down the middle or 6 Slices from a Loaf
2 Cloves of Garlic peeled
4 Ripe Vine Tomatoes
2 tbsp Good Quality Extra Virgin Olive Oil
2 Large Pinches of Sea Salt
Slices of Serrano Ham optional
Thinly Sliced Manchego Cheese optional
Whole Green Olives optional
Guindillas (pickled green peppers) optional
Alioli optional
Directions 1 Lightly toast the bread in the oven.
2 Scrub both sides of the bread with a garlic clove.
3 Cut the tomatoes in half and scrub one side of the bread with tomato.
4 Drizzle with olive oil and allow it to soak in. A deft clean finger will help to distribute it.
6 If using, top with the ham and cheese and serve the olives and pickles on the side, with the alioli.
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