Pan Con Tomate (Spanish Tomato Bread)
Pan Con Tomate is a quick and easy appetizer that adds freshness and a simple well balanced flavor to your tapas night.
Equipment
Ingredients
- ½ loaf Spanish bread sub ciabatta or rustic white bread, sliced into strips
- 1 to 2 teaspoons minced garlic
- 3 medium roma or plum tomatoes
- Extra virgin olive oil for drizzling
- Sea salt to taste
Instructions
- Place the bread on a baking sheet. Spoon minced garlic onto each piece of bread, spreading it evenly with the back of the spoon.Broil on high for 3 to 4 minutes or until lightly toasted.
- Grate the tomatoes over a bowl, collecting the juices.
- Top each slice of bread with a healthy portion of grated tomato. Then, lightly drizzle each piece of bread with olive oil and sprinkle with flaky sea salt.
Notes
Toasting the bread: Make sure the bread isn't too close to the heating element in your oven so you don't burn the bread. The perfect texture for pan con tomate is a light, crunchy toast to the very top of the bread - just enough for the inside to stay fluffy and soak up all the tomato juice.
Nutrition
Serving: 1serving | Calories: 159kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 296mg | Potassium: 226mg | Fiber: 1g | Sugar: 2g | Vitamin A: 775IU | Vitamin C: 13mg | Calcium: 12mg | Iron: 1mg
