As we’re in the last days of summer, we’re clinging to the best of the season in so many ways. And this beautiful, classic Spanish tapa is on our list, delivering deliciousness in its purest form. Slices of crusty bread toasted with a brush of fruity olive oil, seasoned with a swipe of fresh garlic, topped with red, ripe tomatoes, grated and gently seasoned. Then one final drizzle of olive oil across all!
This past spring Emily and I embarked on an incredible journey to Madrid for a magical wedding, hosted by friends we consider family. Our shared love of food was amplified as we made our way across the city and through the neighboring countryside, touring wineries and vineyards with delectable bites along the way.
My dear friend had long spoken about the magnificent food of her home country. But what surprised Emily and I was the simplicity of so many dishes that brought out the best in their ingredients. This is one such dish. While searching for the basics, I found that much like many beloved Southern recipes, there are a number of methods to create this dish as well. I settled on this version, made with summer’s fragrant tomatoes, a touch of kosher salt, extra-virgin olive oil, and fresh garlic scraped across toasted crusty bread.
Top with a crumbling of crispy bacon and we’re quite possibly one step away from the Southern BLT – though you won’t miss the lettuce.
Pan Con Tomate, bread with tomato, is indeed the perfect way to enjoy the last of summer’s bounty!
Pan Con Tomate – Bread with Tomato
1 large heirloom or Campari tomato
½ teaspoon kosher salt, or to taste
2 tablespoons extra-virgin olive oil, divided
2 slices sourdough or your favorite crusty bread
1 clove fresh garlic
Crumbled bacon or slices of prosciutto for topping
Trim the base of the tomato, exposing the flesh. Using either a grater plate or a box grater, grate the tomato, leaving the skin intact. A large tomato will yield about ¾ cup pulp.
Transfer the grated tomato and stir in the kosher salt, adjusting to suit your taste.
Brush both sides of the bread with olive oil, using about 1 to 1-½ tablespoons. Toast the bread in a large skillet over medium heat, until lightly golden on each side. Cut the end off of the garlic clove and rub across each slice of bread.
Spoon a generous amount of the grated tomato over each slice and drizzle with remaining olive oil. Serve plain or sprinkle the crumbled bacon or slices of prosciutto on top.
Makes two servings.
We’ve tried a number of olive oils through the years, Olio Santo continues to be a favorite! https://go.shopmy.us/p-20839932
Le Creuset also creates beautiful stoneware, ideal for entertaining. Can be used from oven to table! https://go.shopmy.us/p-85373593
Preserving Good Stock may earn compensation on any sales made through our links.
Pan Con Tomate – Bread with Tomato
Equipment
- Grater plate or hand grater
- Skillet
Ingredients
- 1 large heirloom or Campari tomato
- ½ teaspoon kosher salt, or to taste
- 2 tablespoons extra-virgin olive oil, divided
- 2 slices sourdough or your favorite crusty bread
- 1 clove fresh garlic
- Crumbled bacon or slices of prosciutto for topping
Instructions
- Trim the base of the tomato, exposing the flesh. Using either a grater plate or a box grater, grate the tomato, leaving the skin intact. A large tomato will yield about ¾ cup pulp.
- Transfer the grated tomato and stir in the kosher salt, adjusting to suit your taste.
- Brush both sides of the bread with olive oil, using about 1 to 1-½ tablespoons. Toast the bread in a large skillet over medium heat, until lightly golden on each side.
- Cut the end off of the garlic clove and rub across each slice of bread.
- Spoon a generous amount of the grated tomato over each slice and drizzle with remaining olive oil.
- Serve plain or sprinkle the crumbled bacon or slices of prosciutto on top.
