Pan con Tomate

Toasted bread rubbed with garlic and tomato, drizzled with olive oil and sprinkled with salt.

Ingredients (Serves 2–4)

• 4 slices rustic bread or country loaf

• 2 ripe tomatoes, halved

• 1 garlic clove, peeled

• Extra virgin olive oil, to taste

• Salt, to taste

Preparation

1. Toast the bread:

   • Toast bread slices until golden and crisp, either in a toaster or on a grill.

2. Rub with garlic:

   • While the bread is still warm, lightly rub each slice with the garlic clove.

3. Add tomato:

   • Rub the cut side of the tomato over the bread, pressing gently so the pulp soaks into the surface.

   • Discard tomato skin once pulp is used.

4. Season:

   • Drizzle generously with extra virgin olive oil.

   • Sprinkle with salt to taste.

5. Serve:

   • Serve immediately while warm and crisp.

Serving Suggestions

• Serve as breakfast, tapas, or a side dish.

• Top with jamón ibérico, cheese, anchovies, or olives for variations.

• Pair with coffee, wine, or fresh juice.

Cooking Tips

• Use ripe, juicy tomatoes for authentic flavor.

• High-quality olive oil is essential to elevate this simple dish.

• Bread should be rustic and slightly thick to absorb tomato and oil.