This simple but delightful combination of toasted bread and tomatoes is a classic Catalan tapa served
before the meal. In every village and restaurant in Spain, they make a
simple tapa called "pan con tomate", bread with tomatoes. Thick slabs of
country-style bread are toasted over a wood fire until lightly golden. The
bread is rubbed with garlic, tomato halves are smeared all over the toast (tomato pulp will rub off onto
bread), drizzled with extra-virgin olive oil, and sprinkled with coarse
salt, and freshly ground black pepper. The light sprinkling of salt over the
tomato and olive oil is essential to bring the flavors together.
Check out Linda's
Appetizer Recipes for more great appetizer ideas.
Don't forget to check out my
Spanish Paella Dinner Menu (with recipes) using this delicious Spanish Tomato Toast as a tapa.
Spanish Tomato Toast Recipe - Pan con Tomate Recipe
Yields: 8 servings
Prep time: 10 min
8 slices sourdough or country-style bread, cut into 3/4-inch thick slices
garlic peeled and cut in half
4 small ripe
tomatoes cut in half*
Cruet of extra-virgin
Small bowl of coarse
salt or sea salt
*For the best flavor, use vine-ripe tomatoes, preferably
home grown ones. If not available,
Slow-Roasted or Baked Tomatoes may be substituted or a
good-quality canned tomatoes (ideally the pear-shaped ones), well-drained of their packing
Grill the bread approximately 2 to 4 minutes per side on a barbecue or toast it lightly in the oven.
Once the bread is toasted, rub 1/2 clove of garlic, cut
side of half, over the bread while still warm. Use a fresh piece of garlic for each slice. Rub tomato (cut side) over the bread, pressing firmly to
push the pulp into the bread, until the toast is covered with tomato; discard the skins
and remaining pulp. Drizzle olive oil over the bread and tomatoes; sprinkle
with salt and a couple grind of pepper. Serve immediately.
There are two ways to serve tomato bread:
The first is for the cook to do the rubbing and drizzling.
The second is to provide each person with a clove of garlic, half tomato, cruet of oil, and bowl of salt and let him or her do the
work. The second way is more fun.
Optional garnish, choose one or a combination:
1/2 cup green Spanish olives
12 anchovey fillets, soaked in cold water
for 10 minutes, drained, and patted dry
6 paper-thin slices Spanish ham or
Prosciutto di Parma
12 paper-thin slices
Makes 8 servings.