Pan Catalan Vg Recipe

Slice and toast

Preheat oven to 450°F (230°C) or set a broiler to high. Using a serrated knife, slice the pan de cristal horizontally into 1/2-inch to 3/4-inch thick pieces (you can also cut into long open-faced slices). Arrange slices on a baking sheet, brush both cut sides lightly with 1 tablespoon olive oil, and toast in the oven 4–6 minutes until golden and crisp on the edges. If using a broiler, watch closely and broil 1–2 minutes per side.

Prepare tomatoes

Core and roughly chop the ripe tomatoes. Place them in a fine-mesh sieve or bowl and press with the back of a spoon to remove excess juices and seeds. You want a pulpy, spreadable texture rather than watery juice.

Transfer the pulp to a bowl, stir in 2 tablespoons extra-virgin olive oil and 1 teaspoon sea salt. Taste and adjust seasoning. Keep aside at room temperature until ready to assemble.

Infuse the oil

Warm 3 tablespoons extra-virgin olive oil gently in a small saucepan over low heat with the peeled garlic cloves for 2–3 minutes until fragrant but not colored (do not fry). Remove from heat and let the garlic steep for 5 minutes. Remove garlic and discard or reserve for another use. Stir in freshly ground black pepper. Alternatively, for a raw garlicky bite, finely grate one garlic clove and mix directly into the oil.

While the bread is still warm, rub the toasted cut side of each slice lightly with the whole garlic cloves (if you didn't infuse the oil using raw garlic). This adds a subtle garlic aroma.

Spoon a generous tablespoon or two of the prepared tomato pulp onto each toasted slice and spread evenly to the edges.

Drizzle about 1 teaspoon of the garlic-infused olive oil over each tomato-topped slice, then add a light finishing drizzle (about 1/4 teaspoon) of the reserved extra-virgin olive oil from the finishing ingredients if desired.

Sprinkle a small pinch of flaky sea salt over each slice and finish with a few fresh basil leaves torn over the top if using.

Serve immediately so the bread stays crisp. Leftovers will soften; re-toast briefly before serving.