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Pan con Tomate Serves 4 to 8 This Spanish tapas, when translated, means bread with tomato. Ingredients 4 thick slices Calabrese bread (see recipe) or 10 to 12 white or Calabrese baguette pieces 1 large clove garlic, sliced in half, lengthwise 1 to 2 medium tomatoes, cut horizontally up to 2 Tbsp. (30 mL) extra virgin olive oil kosher salt to taste Instructions Grill, toast, or broil the bread on both sides. Rub the cut garlic across the top side of each piece of bread until all parts of the toast have been covered. Press the tomato firmly onto the bread and rub back and forth until the bread is pink in color. Drizzle with olive oil and sprinkle with salt. It's best served warm. Save the tomato halves, cut into cubes, and toss in a salad.
This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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Calabrese |
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White |
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