Pan con Tomate (Spanish Tomato Toast)
Crisp toasted bread rubbed with garlic and topped with fresh grated tomato, olive oil and flaky salt.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Appetizer
Cuisine Spanish
Servings 4 to 6 (snack or tapa)
- 1 baguette, sliced in half lengthwise or into thick slices on the diagonal
- 2 to 3 very ripe tomatoes
- 1 to 2 cloves garlic, peeled
- 3 to 4 tablespoons good extra virgin olive oil, plus more to drizzle
- Flaky salt or kosher salt, to taste
- Freshly ground black pepper, to taste
Cut the tomatoes in half. Set a box grater in a bowl and grate the tomatoes on the large holes, cut side down, until only the skin is left in your hand. Discard the skins.
Grate half a clove of garlic into the tomato, if you like. Stir in a tablespoon of olive oil and a pinch of salt.
Toast the bread under the broiler, in a hot skillet, or on the grill until golden and crisp on the edges.
While the toast is still warm, rub a cut garlic clove across the surface.
Spoon the grated tomato over the toast, letting it soak in.
Drizzle with olive oil, sprinkle with flaky salt and a little black pepper, and serve right away.