Pan Con Tomate (AKA Spanish Tomato Bead) highlights the flavor of perfectly ripe, juicy tomatoes! Serve for tapas or a happy hour snack!
Scale
Ingredients
- 2 large beefsteak or heirloom tomatoes (any tomato will work, the ripest tomato that you can find, if the tomatoes are smaller just grab one or two more)
- 1 loaf ciabatta bread
- 2–3 whole garlic cloves, peeled
- Extra virgin olive oil
- Kosher salt
- Fresh black pepper
- Fresh basil and grated parmesan cheese for topping (optional
Instructions
- Preheat the oven to 400 degrees.
- Cut the top side off of the tomatoes and discard. Grate the flesh side of the tomatoes on the largest holes of a box grater over a bowl. The tomato will grate into pulp and juice and leave the skin behind. Discard the tomato skin. Season the tomato puree with salt and pepper to taste.
- Slice the ciabatta loaf in half lengthwise and then into 2 inch pieces, as shown in the photos in the post. Brush the cut side of the bread with olive oil and then season with salt and pepper and place on a baking sheet.
- Bake for 4-5 minutes until the bread is nicely browned and slightly charred on the edges.
- Remove the bread from the oven and immediately rub the bread with the garlic cloves. (You might need a minute or two to let the bread cool slightly so that you can handle it)
- Spoon the tomato pulp over the warm bread and serve. Optional garnishes include fresh basil and grated parmesan cheese. (*See the post for more garnish ideas)
- Category: Appetizers
- Method: Oven
- Cuisine: Spanish
