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Pa amb Tomaquet (Andorran Toast)

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What a fun appetizer...and a chance to let the boys - all three of them - play with their food.

This is the Andorran version of bruschetta except instead of a rustic, chunky mixture of tomatoes and garlic atop toasted bread, this version looks spare in ingredients. But the flavor is unbelievable. In fact, both little boys wanted more tomato because the garlic was overpowering.

I used an Italian ciabatta, sliced, toasted, and served with a crushed clove of garlic and a wedge or tomato.

Each person rubbed the toast to their liking. I forgot to offer olive oil to drizzle and salt and pepper to taste. Whoops.

Here's the recipe I started with from Sasha at Global Table Adventure's Andorran stop.
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