Pan con Tomate
One of Spain's most iconic tapas, pan con tomate combines summer's best tomatoes with fresh bread, garlic, extra virgin olive oil and flaky sea salt.
Pan con tomate is Spanish-style grilled bread topped with tomato, high-quality olive oil, garlic and salt. Bright, flavorful and a cinch to prepare, pan con tomate makes a great appetizer for a party or a delicious side for a light summer dinner.
- 2 large, ripe heirloom or beefsteak tomatoes
- Flaky sea salt, such as Maldon or fleur de sel
- 1 loaf ciabatta, split in half horizontally lengthwise, cut crosswise into 1 1/2-inch slices
- 2 medium cloves garlic
- 3 tbsp Brightland ALIVE olive oil, plus more for drizzling
- 1 Cut tomatoes in half. Place a box grater into a bowl and rub the cut faces of the tomatoes over the large holes of the box grater using the palm of your hand. The flesh should grate into the bowl while the skin remains intact in your hand. Discard the skin and season the tomato pulp with salt to taste.
- 2 Preheat broiler to high. Place bread, cut side up, on a cutting board and drizzle with 3 tbsp ALIVE olive oil. Place bread, cut side up, on a tray or directly on the broiler rack and broil until crisp and starting to brown around the edges, about 2-5 minutes.
- 3 Remove bread from oven and rub with the split garlic cloves. Spoon tomato mixture over bread. Drizzle with ALIVE olive oil and season with flaky sea salt to taste. Serve immediately.