Description
Pan con Tomate is a simple and traditional Spanish appetizer featuring toasted crusty bread rubbed with garlic, topped with fresh, grated tomato pulp, olive oil, and a sprinkle of flaky salt. This quick and flavorful recipe captures the essence of Mediterranean cuisine using minimal ingredients, perfect for a light snack or appetizer.
Ingredients
Scale
Tomato Mixture
- 3 large Roma tomatoes (or 3 small beefsteak tomatoes)
- Kosher or sea salt, to taste
- Extra virgin olive oil, for drizzling
Bread & Toppings
- 1 loaf ciabatta (or similar style loaf, or buns)
- 1 large garlic clove, halved lengthwise
- Flaky salt (such as Maldon), for sprinkling
Instructions
- Preheat the oven: Set your oven to 425 degrees Fahrenheit (220 degrees Celsius) to prepare for toasting the bread.
- Prepare the tomato pulp: Cut off the top end of the tomatoes. Using a box grater set over a large bowl, grate the tomatoes by pressing the cut-side down against the large holes. This will separate the pulp from the peel, which you should discard. Drizzle the grated tomato pulp with some olive oil and season with a few pinches of kosher or sea salt. Set aside to marinate slightly.
- Slice the bread: Cut the ciabatta loaf horizontally into halves, then slice into approximately 4-inch pieces. Ensure slices are thick enough to support the tomato topping without becoming soggy.
- Toast the bread: Place the bread slices on a baking sheet and toast in the preheated oven until golden brown and crispy, about 8 to 12 minutes. Keep a close eye to avoid burning, as timing may vary depending on bread type and thickness.
- Rub with garlic: While the toasted bread is still warm, gently rub the cut side of the garlic clove across the top surface of each slice to impart a subtle garlic flavor.
- Assemble and serve: Spoon the prepared tomato pulp generously over the garlic-rubbed toasted bread. Drizzle with a little extra virgin olive oil and finish by sprinkling flaky salt on top. Serve immediately for the best texture and flavor.
Notes
- Use ripe, flavorful tomatoes to ensure the best taste.
- If you prefer, bread can be toasted on a grill or stovetop pan for a smoky flavor.
- Adjust salt and olive oil to personal preference.
- Serve as a tapa or alongside other Spanish dishes for an authentic experience.
- For a gluten-free version, substitute ciabatta with gluten-free bread.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Spanish
Keywords: Pan con Tomate, Spanish appetizer, toasted bread with tomato, simple Spanish tapas, ciabatta tomato bread
