Clara Bennett This zesty Nigella Catalan Toasts recipe is made with ripe tomato, fresh garlic, extra virgin olive oil, and rustic sourdough bread. This recipe creates a wonderfully simple yet flavorful appetizer with a crunchy, savory, and bright taste. It’s a perfect light lunch or snack for a warm summer day and makes approximately 6 delicious pieces.
Nigella Catalan Toasts Ingredients
- 1 large very ripe tomato (approx. 150g/6 ounces, not a beefsteak variety)
- 1 clove garlic, peeled
- 1 tablespoon extra virgin olive oil
- 3 chunky slices sourdough or other rustic bread, halved
- Maldon sea salt flakes, to taste
How To Make Nigella Catalan Toasts
- Prepare the tomato mixture: Using the coarse side of a box grater, grate the ripe tomato directly into a small bowl. Finely mince or grate the peeled garlic clove into the same bowl.
- Combine the ingredients: Add the extra virgin olive oil and a pinch of salt to the tomato and garlic. Use a fork to stir everything together until you have a light, fuzzy red mixture.
- Toast and top the bread: Toast the slices of bread until they are golden and charred at the edges to your liking. Immediately spread a modest amount of the tomato mixture over the hot toast. The bread should still be visible beneath the topping.
- Serve immediately: Sprinkle with a little more sea salt and serve right away for the best texture.
Recipe Tips
- Use the Ripest Tomato: The key to this dish is a juicy, flavorful tomato. A very ripe tomato will be sweeter and easier to grate, creating the perfect “fuzzy mush” texture.
- Choose Sturdy Bread: Sourdough or another rustic, open-crumb bread is ideal because its firm texture can stand up to the wet topping without immediately becoming soggy.
- Don’t Overload the Toast: This dish is about balance. Use a scant amount of the tomato mixture on each slice. The goal is to complement the bread, not drown it.
- Serve Immediately: For the best experience, serve the toasts the moment they are assembled. This preserves the delightful contrast between the warm, crunchy bread and the cool, fresh topping.
What To Serve Catalan Toasts
These simple Catalan toasts, also known as Pa amb Tomàquet, are a classic Spanish tapa and are perfect on their own. For a more substantial snack or light meal, serve them alongside slices of Serrano ham, Manchego cheese, and a bowl of salty olives. They also pair wonderfully with a crisp green salad or a glass of Spanish wine like a Verdejo or a young Rioja.
How To Store Catalan Toasts Leftovers
- Refrigerate: These toasts are best eaten immediately. If you have leftover tomato mixture, you can store it in an airtight container in the refrigerator for up to 24 hours. Do not store assembled toasts, as they will become soggy.
- Freeze: Freezing is not recommended for this recipe.
Nigella Catalan Toasts Nutrition Facts
- Calories: 95 kcal
- Total Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 250mg
- Total Carbohydrate: 15g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 3g
Frequently Asked Questions
- What is the best type of tomato to use? A very ripe, juicy tomato on the vine or a Roma tomato works well. You should avoid beefsteak tomatoes as they can be too watery and have less concentrated flavor for this recipe.
- Can I make the tomato topping ahead of time? Yes, you can prepare the grated tomato, garlic, and oil mixture a few hours in advance. Keep it covered in the refrigerator. Just be sure to bring it to room temperature before spreading it on the hot toast for the best flavor.
- Is there another way to add the garlic? A very traditional method is to toast the bread first, then cut a garlic clove in half and rub the cut side directly onto the rough, warm surface of the toast before adding the tomato. This imparts a more subtle garlic flavor.
- Why is it called Catalan Toast? This dish, known as Pa amb Tomàquet (“bread with tomato”), is one of the most famous and simple dishes from Catalonia, a region in northeastern Spain. It’s a staple of Catalan cuisine
Try More Nigella Lawson Recipes:
Nigella Catalan Toasts
Description
Nigella’s Catalan Toasts are a quintessential Spanish appetizer. This simple recipe features rustic sourdough bread toasted until crisp, then topped with a fresh, zesty mixture of grated ripe tomato, garlic, and extra virgin olive oil.
Ingredients
Instructions
- Make topping: Grate the tomato and garlic into a small bowl. Stir in the olive oil and a pinch of salt.
- Toast bread: Toast the sourdough slices until golden and slightly charred.
- Assemble: Spread a thin layer of the tomato mixture onto the hot toast.
- Serve: Sprinkle with more sea salt and serve immediately.