Rustic Tomato Bread & Padrón Peppers

Toast the bread slices until crisp on the outside but still soft inside.

Rub each slice with the garlic clove, then drizzle generously with olive oil.

Cut the tomatoes in half and rub them into the bread so the pulp soaks in — simple, fresh, vibrant.

In a hot frying pan, drizzle olive oil and sauté the Padrón peppers for 3-4 minutes, until they are blistered. Add sea salt while still hot.

(Optional seafood variation: Add razor clams sautéed in olive oil and sea salt or serve oysters on the half shell as a side).

Plate the tomato bread alongside the blistered peppers (and seafood if using). Serve with chilled white wine or cava and enjoy beneath Barcelona sunshine (or at your dinner table, channelling that vibe).