Pan con Tomate (Spanish Tomato Bread)

Name: Pan con Tomate (Spanish Tomato Bread)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8 servings
Ingredients: 16 oz rustic loaf or French baguette; 2-3 garlic cloves; 3 ripe medium tomatoes; Kosher salt to taste; freshly cracked black pepper; 4 tsp extra virgin olive oil

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Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
8 servings
Calories
186 kcal
Course
Appetizer
Cuisine
American

Pan con Tomate (Spanish Tomato Bread)

Iris Warren

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Pan con Tomate or Spanish Tomato Bread – This is what happens when I have a crusty loaf of bread and some fresh ripe tomatoes in my garden!

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Ingredients

Servings

16 oz rustic loaf or French baguette (sliced 1/4 inch thick)
2-3 garlic cloves (peeled and left whole)
3 ripe medium tomatoes (cut in half)
Kosher salt to taste
freshly cracked black pepper
4 tsp extra virgin olive oil

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Instructions

Preheat the oven to 375°.
Place bread on a baking sheet and place in the oven to lightly toast for about 5 minutes, or until slightly crisp on top and barely golden; remove from the oven.
While still hot, lightly rub the garlic cloves over the surface.
Then rub the tomato halves over the tops of the toasted bread.
Sprinkle with salt and pepper and drizzle with extra virgin olive oil; serve immediately while still warm.