AppetizerSpanishFree to use

Pan con Tomate

Name: Pan con Tomate
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 baguette or ciabatta, sliced; 2 ripe tomatoes, halved; 1 clove garlic, halved; 3 tablespoons extra-virgin olive oil; 1/2 teaspoon flaky salt

Toasted bread rubbed with garlic and ripe tomato, drizzled with olive oil. Breakfast and tapas in one.

Serves 4

Prep 10 min

Cook 5 min

Pan con Tomate — Photo: Juan Emilio Prades Bel, CC BY 4.0, via Wikimedia Commons

Ingredients

1 baguette or ciabatta, sliced
2 ripe tomatoes, halved
1 clove garlic, halved
3 tablespoons extra-virgin olive oil
1/2 teaspoon flaky salt

Steps

Step 1. Toast the bread until golden and crisp.
Step 2. Rub each slice with the cut garlic.
Step 3. Rub the tomato halves over the bread, squeezing so the pulp soaks in, and discard the skin.
Step 4. Drizzle with the oil and sprinkle with salt.

Where this recipe comes from

Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.