This Catalan twist on bruschetta is simple and delicious. Choose the ripest tomatoes you can find. If available, Sungold cherry tomatoes make for a tasty and eye-catching tapa.
Ingredients
- 8 ounces fresh tomatoes
- 3 garlic cloves, chopped
- 1 teaspoon sherry vinegar, preferably Pedro Ximénez, or more to taste
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon fresh thyme leaves
- 1/4 teaspoon each coarse sea salt and freshly ground black pepper
- 3 slices crusty bread, toasted and cut in halves or thirds
- 1 tablespoon fresh flat-leaf parsley, chopped
- Optional: Manchego cheese shavings, Maldon sea salt flakes
Directions
Step 1
Coarsely chop the tomatoes by hand or using the pulse function of the food processor. Transfer to a medium bowl and add the garlic, vinegar, olive oil, thyme, salt, and pepper. Stir well and let sit for 30 to 60 minutes for the tomatoes to absorb all the flavors.
Step 2
To serve, plate the toasts and top each piece with some of the marinated tomatoes. Garnish with the parsley and, if using, Manchego and a few flakes of Maldon salt.
Serves 4