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Spanish · Starter
Pan con Tomate
Rubbed with garlic and ripe tomato, then drizzled with fruity olive oil, this Spanish classic transforms humble bread into pure simplicity. The contrast of crispy toast, juicy tomato, and peppery oil creates magic in just minutes. Perfect for a light lunch, tapas spread, or whenever you need an effortless crowd-pleaser.
Prep time
10 minutes
Cook time
5 minutes
Total time
15 minutes
Servings
4
Ingredients
- 4 slices rustic country bread, about 1 inch thick
- 2 large ripe tomatoes, halved crosswise
- 2 cloves garlic, peeled and halved
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/2 tsp flaky sea salt
- Freshly cracked black pepper to taste
Instructions
- Preheat a grill pan, outdoor grill, or broiler to high heat. Toast the bread slices until golden brown and slightly charred on both sides, about 1-2 minutes per side.
- While the bread is still warm, rub one side of each slice vigorously with the cut side of a garlic clove, allowing the rough surface to grate the garlic.
- Take a tomato half and rub it firmly over the garlic-rubbed side of the bread, pressing and squeezing so the pulp and juices soak into the toast. Discard the tomato skin once all the flesh has been rubbed off.
- Drizzle each slice generously with extra virgin olive oil, allowing it to soak into the bread. Season with flaky sea salt and freshly cracked black pepper.
- Serve immediately while the bread is still warm and crispy. For the most authentic experience, enjoy alongside cured ham or manchego cheese.
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