My Pain Catalan With Extra Tomatoes and Goat Cheese

By Martha Rose Shulman

My Pain Catalan With Extra Tomatoes and Goat Cheese
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
4(6)
Notes
Read community notes

This dish is inspired by the Catalan signature dish, but mustard can be substituted for garlic. It requires in-season tomatoes, so is best after a trip to the farmers market. The bread can be rubbed with garlic, or if that taste is too strong, can be spread with mustard.

Featured in: Cooking With Summer Tomatoes

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:1 serving, or 2 servings as an appetizer
  • 2slices whole-wheat country bread
  • 1garlic clove, cut in half, or Dijon mustard to taste
  • 1large or 2 smaller ripe tomatoes in season
  • Salt to taste
  • ½ounce goat cheese, crumbled or thinly sliced
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

222 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 10 grams protein; 461 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    If desired, toast the bread. Rub with the cut side of the garlic clove or spread with mustard. Cut one of the tomatoes in half and rub the cut side against the bread until the bread is nicely saturated with the juice and pulp of the tomato. Slice the remaining tomato and layer over the bread. Season to taste with salt, crumble the goat cheese on top, add a few torn basil leaves if desired and enjoy.

Tip
  • Advance preparation: This is really a dish to make and eat right away.

Ratings

4 out of 5
6 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.
Figaro

This is a treat for a quick lunch. I used a thin multi-grain bread (2 small slices); rubbed with copious garlic; added Dijon and a small slather of ricotta (not a goat cheese fan). One tomato, perfectly ripe and slices adorned the open faced top. Yum!

Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More Recipes From Martha Rose Shulman

Trending on Cooking

Cooking Guides