Bread with Tomatoes

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            FOOD FUNNY
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The prolific Anna Welander of Uppsala, Sweden writes, "I am not sure
that I could possibly guarantee that the following will be the last
thing I say before I die, but it is certainly in the category of
Bohemian "famous last words" and I can only hope that I will come up
with something as out-of-the-ordinary:

"Wish I had time for just one more bowl of chili."
- Last words of Kit Carson, American frontiersman (1809-1868)

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            TODAY'S RECIPE
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I'm running out of catchy titles for my weekly themes, so this one is
called simply "More Spanish Favorites." The title may lack
imagination, but these are traditional Spanish dishes that have stood
the test of time. Here is our menu:

Monday's Starter
Bread with Tomatoes (Pan amb Tomat)

Tuesday's Soup or Salad
Potato and Egg Soup (Gazpachuela)

Wednesday's Side Dish
"Poor People's" Potatoes (Patatas a lo Pobre)

Thursday's Entree
Chicken with Olives (Pollo con Aceitunas)

Friday's Dessert
Spanish Sponge Cake (Bizcocho)

This traditional "tapa" from Catalonia illustrates how just a couple
of simple ingredients can be transformed into something approaching
pure kitchen magic. Use a hearty, dense country-style bread that is a
couple of days past its prime for best results.

Bread with Tomatoes (Pan amb Tomat)

1/2 cup (125 ml) extra-virgin olive oil
1 clove garlic, pressed through a garlic press or
very finely chopped
4-6 thick slices of country-style bread, toasted
1-2 ripe tomatoes, halved
Salt to taste
Thinly sliced serrano or Prosciutto ham (optional)

Combine the olive oil and garlic in a small bowl. Rub the toasted
bread with the tomato halves, squeezing juice and pulp onto the bread.
Drizzle with the oil, sprinkle with salt, and top with a slice of ham
if desired. Serves 4 to 6.
Received on Mon Feb 14 02:19:57 2005