Pan Con Tomate – Bread with Tomato
This classic Spanish tapas delivers deliciousness in its purest form. Slices of crusty bread toasted with a brush of fruity olive oil, flavored with a savory swipe of fresh garlic then topped with red, ripe tomatoes, grated and gently seasoned.
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.