RECIPE FOR PAN CON TOMATE (TOMATO BREAD)
This is a classic that can be eaten as is, or can be embellished with any number of toppings. But a good quality country bread, such as Pan Pugliese, ripe plum tomatoes, and fruity olive oil are essential. Pan Con Tomate can be enjoyed with the Spanish Tortillas or a Spanish sheep’s milk cheese, such as Manchego.
Recipe By: FCI
Serving Size: 8
INGREDIENTS:
Baguette, Cut in 3/4 inch pieces
4 Ripe Plum Tomatoes
76 grams Extra Virgin Olive Oil, (1/3 cup)
Salt and Pepper
2 Garlic Cloves, Peeled
DIRECTIONS:
1. Halve the tomatoes through the middle and grate the flesh into a bowl. Discard the skin.
2. Whisk in the olive oil and season to taste.
3. Grill or oven-toast the bread, rub with optional garlic, and then spoon on the tomato dressing and spread it over the bread.
4. Pan con tomate may be served on its own or with a Spanish Cheese, such as Manchego.
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