Name: Pa Amb Oli
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 2 Baguettes, cut down the middle or 6 Slices from a Loaf; 2 Cloves of Garlic; 4 Ripe Vine Tomatoes; 2 tbsp Good Quality Extra Virgin Olive Oil; 2 Large Pinches of Sea Salt; Slices of Serrano Ham; Thinly Sliced Manchego Cheese; Whole Green Olives; Guindillas (pickled green peppers); Alioli

Authortapasonline

RatingDifficultyBeginner

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.

Yields2 Servings

Prep Time15 minsTotal Time15 mins

2 Baguettes, cut down the middle or 6 Slices from a Loaf

2 Cloves of Garlicpeeled

4 Ripe Vine Tomatoes

2 tbsp Good Quality Extra Virgin Olive Oil

2 Large Pinches of Sea Salt

Slices of Serrano Hamoptional

Thinly Sliced Manchego Cheeseoptional

Whole Green Olivesoptional

Guindillas (pickled green peppers)optional

Aliolioptional

Lightly toast the bread in the oven.

Scrub both sides of the bread with a garlic clove.

Cut the tomatoes in half and scrub one side of the bread with tomato.

Drizzle with olive oil and allow it to soak in. A deft clean finger will help to distribute it.

Sprinkle with the salt.

If using, top with the ham and cheese and serve the olives and pickles on the side, with the alioli.

CategoryAppetisers, BreadsCooking MethodOther

Ingredients