Pan Con Tomate Spanish Bread with Tomato
The simplest appetizers are the best! This classic Spanish Tapas Pan Con Tomate is just that. Simple grilled bread rubbed with garlic and topped with a pure tomato pulp.
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Servings: 6 servings
Ingredients
- 1 loaf Ciabatta Bread sliced lengthwise
- 2 large tomatoes ripe
- 2 cloves garlic
- 2 tablespoons olive oil
- Kosher Salt to season
Instructions
Prepare the tomato spread
- Slice your tomatoes in half.
- Rub them cut side down on a box grater over a bowl to collect pulp and juice.
- Stop when you get to the skin.
- Drizzle a little olive oil in the tomato mix and season with salt to your liking.
Toast the bread
- Preheat your oven to Broil (550F).
- Slice your bread lengthwise and lay cut-side up on a baking sheet.
- Drizzle with olive oil.
- Broil bread until the top is crispy and slightly browned (about 5 minutes).
- Remove bread from the oven.
- Rub the charred sides of the bread with the fresh garlic clove.
- Slice the bread into small portions and serve with tomato mixture.
Notes
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Nutrition
Serving: 1 | Calories: 253kcal | Carbohydrates: 40g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 471mg | Fiber: 3g | Sugar: 6g