Pan Con Tomate Spanish Bread with Tomato

Overhead of Pan con Tomate on a cutting board

Pan Con Tomate Spanish Bread with Tomato

The simplest appetizers are the best! This classic Spanish Tapas Pan Con Tomate is just that. Simple grilled bread rubbed with garlic and topped with a pure tomato pulp.

5 from 4 votes

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Course: Best Tapas and Appetizers

Cuisine: American

Prep Time: 5

Total Time: 5

Servings: servings

Author: Jennifer

Ingredients

1 loaf Ciabatta Bread sliced lengthwise
2 large tomatoes ripe
2 cloves garlic
2 tablespoons olive oil
Kosher Salt to season

Instructions

Prepare the tomato spread

Slice your tomatoes in half.
Rub them cut side down on a box grater over a bowl to collect pulp and juice.
Stop when you get to the skin.
Drizzle a little olive oil in the tomato mix and season with salt to your liking.

Toast the bread

Preheat your oven to Broil (550F).
Slice your bread lengthwise and lay cut-side up on a baking sheet.
Drizzle with olive oil.
Broil bread until the top is crispy and slightly browned (about 5 minutes).
Remove bread from the oven.
Rub the charred sides of the bread with the fresh garlic clove.
Slice the bread into small portions and serve with tomato mixture.

Notes

*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!

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