Making quick work of huge disks of sourdough is easy with this well-loved Catalonian procedure for seasoning bread with garlic, tomato, and olive oil. There are hordes of fanatical pa amb tomàquet devotees just about everywhere, so I would think twice about referring to this as Spanish bruschetta.
Pa Amb Tomàquet
Catalan Bread with Tomato
crusty bread, cut into 1/2 to 3/4 inch slices (preferably from a round loaf)
extra virgin olive oil
Lightly toast the bread, just until the crumb is somewhat abrasive. Cut the garlic crosswise and rub the bread with the cut side of the clove. Cut the tomato crosswise and squeeze lightly to remove the seeds and juices. Rub the bread with the tomato. Repeat with the other side if desired.
Drizzle lightly with extra virgin olive oil.
I like topping it with anchovies, thinly sliced Jamón Serrano, or chunks of young Manchego cheese. I consider myself lucky that I live near the only Spanish Deli in Chicago.