Pan con tomate
Crisp toasted bread rubbed with garlic, topped with fresh grated tomato, a drizzle of good olive oil and flaky salt. The simplest Spanish tapa there is.
- Prep
- 5 min
- Cook
- 4 min
- Serves
- 4
- Per serve
- 260 kcal
Ingredients
Method
Toast the bread in a toaster, under the broiler or in a dry grill pan over medium-high heat until deep golden and crisp on the outside but still a little soft in the middle.
While it toasts, halve the tomatoes across the middle and grate the cut sides on the large holes of a box grater set in a bowl, pressing gently, until only the skin is left in your hand. Throw away the skins and season the pulp with a pinch of salt.
Rub the cut side of the garlic over the hot toast; the rough surface grates it like sandpaper. A few strokes per slice is plenty.
Spoon the tomato pulp over the toast, letting it soak in. Drizzle each slice with 1 tbsp olive oil, sprinkle with flaky salt and eat right away while the bread is still crisp.
Tips
- Use the ripest, reddest tomatoes you can find; in winter, small vine or Campari tomatoes have the most flavor.
- Check the bread label for milk or butter if you're keeping it vegan. For gluten-free, use a sturdy gluten-free loaf.
- Add a slice of jamón serrano or Manchego on top to turn it into a heartier tapa (it won't be vegan).
