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A Monday lunch of the simplest tomato bread from Cataluña—pan con tomate—with thin slices of jamón Serrano. We toasted slices of crusty baguette, rubbed the toast first with a clove of peeled garlic, then with the cut side of a halved ripe plum tomato, smearing the flesh and juices on the bread. We anointed the toasts with a drizzle of really good extra-virgin olive oil and a sprinkle of salt. Sometimes we add a slice of Serrano ham, as we did today—downright addictive. Happy April Fool’s Day. Get up to some shenanigans!

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