Toast a thick slice of bread (in Mallorca you take the pan moreno, a darker, unsalted bread - but you can also use any other type of bread), or toast it in a pan with oil and rub it with the clove of garlic (you can of course leave it out, is not always common in Mallorca). Pour olive oil and salt over it.
Slice the tomato and rub the cut surface over it. Squeeze out the juice and pulp, throw away the tomato skin. (The tomato should be very aromatic, on Mallorca there are special tomatoes, the ramellets). Some only add salt and oil now, but the tomato is supposed to press both into the bread. If you want, you can just cut them into small cubes instead of rubbing them.
Traditionally not common in Mallorca, but very good: Pour fresh rosemary, chopped into small pieces, and pepper from the mill.
You can eat the pa amb oli pure or with cheese / ham. (Despite the name, tomato is almost always included). Goat cream cheese is also worth a try.
As a side dish, olives, sour pickles, capers or caper apples or the sour pickled sea fennel (probably only available online from us) are ideal.
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