Pan con Tomate

Name: Pan con Tomate
Prep time: 10 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Cuisine: Spanish
Ingredients: 2 slice Sourdough bread; 2 tbsp Olive oil; 1 clove Garlic clove; 2 piece Tomatoes (ripe, for pulp); pinch Sea salt; pinch Sumac; 4 slice Jamón Serrano

10 mins prepServes 2

Pan con Tomate is a timeless Spanish tapas recipe, perfect as an appetizer or a light snack. Sourdough bread is toasted in olive oil, then rubbed with garlic, and topped with a simple yet flavorful tomato pulp seasoned with sea salt, sumac, and extra virgin olive oil. Enjoy immediately to savor its warm, crunchy texture.

2 servings

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Instructions

1. Heat a skillet over medium heat and add about 1 tablespoon of olive oil. Toast the sourdough bread slices in the skillet until golden brown and crunchy on both sides. 
2. Once toasted, immediately rub the peeled garlic clove over the warm, crunchy toast. This step adds a crucial layer of flavor.
3. To prepare the tomato pulp, grate or finely mash the ripe tomatoes into a bowl. Season generously with sea salt and a pinch of sumac for brightness. Drizzle in the remaining 1 tablespoon of good quality extra virgin olive oil and mix well.
4. Spoon the seasoned tomato pulp generously over the garlic-rubbed toast.
5. Serve the Pan con Tomate hot and enjoy right away, as the bread can turn soggy if left too long. Optionally, top with slices of Jamón Serrano for a more substantial appetizer.

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Pan con Tomate

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