Pa amb tomàquet (tomato bread)

This form of crostini needs very ripe tomatoes, so it’s best eaten in late summer. Use the best extra virgin olive oil you can find and good quality rustic-style bread.

SERVES 6 as part of a tapas spread

3 garlic cloves

12 slices ciabatta

6 very ripe tomatoes

Extra virgin olive oil

Sea salt, to taste

1 Preheat the oven to 180°C/160°C fan/ gas mark 4. Cut the garlic cloves in half. Lightly toast the bread in the oven for 5min (or in a toaster), then rub each slice with the cut sides of the garlic.

2 Cut each tomato in half and rub a half tomato onto each piece of toast, trying to force all the juicy red pulp into the bread, but leaving the skin in your hand (to throw away).

3 Sprinkle with the oil and salt and eat quickly as it is, or topped with anchovies, a slice of ham, manchego cheese or a sprinkling of grated pecorino.