Spanish cuisine · Breakfast & Eggs

Mallorcan Pa amb Oli

Mallorcan farmhouse bread rubbed with ramallet tomato, soaked in olive oil and topped with sheep's cheese.

Ingredients · for 4 servings

• 8 slices rustic white bread
• 4 ripe tomatoes
• 2 garlic cloves
• 6 tbsp olive oil
• 200 g sheep's cheese
• 12 green olives
• 1 tsp coarse sea salt

Instructions

1. Cut the farmhouse bread into 1 cm thick slices and let dry slightly at room temperature for 10 min. so it doesn't fall apart while rubbing.
2. Halve the tomatoes crosswise and halve the garlic cloves as well; slice the sheep's cheese thinly.
3. Rub each bread slice lightly with the cut side of the garlic first – sparingly, as on Mallorca, the garlic should only give background flavor.
4. Then rub the tomato halves over the bread until the flesh and juice color and soak into the surface red; discard the skins.
5. Drizzle the slices generously with olive oil and sprinkle with coarse sea salt.
6. Top with the sheep's cheese slices, place the olives alongside and serve immediately before the bread turns soggy.