Catalan Tomato Bread - (Pa Amb Tomaquet)

Yield > 4
Keys : Appetizers Spanish Spain European Mediterranean
Ingredients :
8 x anchovy filets
(or 4 very thin slices prosciutto)
4 slc country-style French or Italian
bread (thick slices)
4 sm very ripe fresh tomatoes
Mild extra-virgin olive oil
Salt to taste
Method :
• If using, soak anchovy filets in water for 1 hour and pat
dry.
• Grill the bread lightly on a wood-burning fire or barbecue,
or toast lightly under a broiler (turning once in the latter case).
• Cut the tomatoes in half crosswise. Rub both sides of the
toast (including the crust) with the cut side, squeezing gently
as you do, to leave a thin red film, including some seeds and
bits of tomato flesh, on both surfaces. Drizzle oil on both sides
of the toast to taste, then salt to taste. Place anchovies or
prosciutto on top of the toast, and serve with knife and fork.
• This recipe yields 4 appetzer servings.