Pan con tomate
Juicy tomatoes meet crusty bread in these Spanish tapas, offering a burst of Mediterranean flavors. Infused with garlic and olive oil, they’re a delightful blend of simplicity and taste that’s perfect for your next gathering.
Makes 12 tapas
Ingredients:
- 2 ripe, juicy tomatoes
- About 12 small slices day-old bread (such as a baguette)
- 2 cloves garlic, peeled and halved
- Extra-virgin olive oil
- Fleur de sel
- Freshly ground pepper
Print Recipe
Instructions:
- Wash and dry the tomatoes and cut them in half crosswise. Lightly toast the slices of bread.
- Rub the bread with the cut side of the garlic, then rub it with the tomato halves, cut-side down. Press down firmly to help release the juices and some of the pulp.
- Drizzle generously with olive oil, sprinkle with fleur de sel, and add a few grinds of fresh pepper.
- Serve right away.
