Halve the baguette and bake in the oven until crispy. Take out and rub well with the clove of garlic. Then halve the tomatoes and use them to rub the baquette slices so that the bread is well covered with tomatoes. Finally, pour a generous amount of first-class olive oil and season with salt to taste.
This is a very simple but tasty starter that actually comes from Catalonia. However, it is eaten all over Spain - with jamon (ham), chorizo (especially Spanish sausage), anchovies, cheese or escalivada (fried vegetables)
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