I made a plate of pa amb tomaquet, the Catalan tomato bread that’s like a more subtle variation on bruschetta, or a more flavorful version of smørebrød. Lightly toast slices of bread for about ten minutes, then rub in the juices of half a tomato, which will give the bread a sour taste. Add olive oil and a little salt, and use it as a base for slices of ham, fish, or vegetables. I put out a selection of deli meats and olives.
(Photo: Riverbend Park, Virginia.)
365 Days of Food 